Relative exposure to β-carbolines norharman and harman from foods and tobacco smoke

Food Additives and Contaminants

Volumn 21, Issue 11, 2004, Pages 1041-1050

  Herraiz, T ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Carbolines; Alcoholic beverages; Alkaloids; Cigarette smoke; Coffee; Foodstuffs; Harman; Harmane; Heterocyclic amines; Norharman; Norharmane

Indexed keywords

BETA CARBOLINE; CIGARETTE SMOKE; HARMAN;

ALCOHOLIC BEVERAGE; ARTICLE; BREAD; COFFEE; COOKED FOOD; DAIRY PRODUCT; FISH; FOOD ANALYSIS; FOOD COMPOSITION; FOOD CONTAMINATION; FOOD INTAKE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MEAT; MILK; PRIORITY JOURNAL; SOLID PHASE EXTRACTION; SOYBEAN;

CARBOLINES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; ENVIRONMENTAL EXPOSURE; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD HANDLING; HARMINE; MUTAGENS; NEUROTOXINS; SMOKE; TOBACCO;

NICOTIANA TABACUM;

EID: 11944275594     PISSN: 0265203X     EISSN: None     Source Type: Journal    
DOI: 10.1080/02652030400019844     Document Type: Article

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