Quantification of heterocyclic amines from thermally processed meats selected from a small-scale population-based study

Molecular Nutrition and Food Research

Volumn 52, Issue 12, 2008, Pages 1408-1420

  Busquets, Rosa ^a   Mitjans, David ^a   Puignou, Lluís ^a   Galceran, Maria Teresa ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

Author keywords

Food mutagens; Heterocyclic amines; Mass spectrometry; Spanish diet

Indexed keywords

2 AMINO 1 METHYL 6 PHENYLIMIDAZO(4,5 B)PYRIDINE; 2-AMINO-1-METHYL-6-PHENYLIMIDAZO(4,5-B)PYRIDINE; AMINE; HETEROCYCLIC COMPOUND; IMIDAZOLE DERIVATIVE; MUTAGENIC AGENT;

ARTICLE; COOKING; DIET; HUMAN; MASS SPECTROMETRY; MEAT; SPAIN;

AMINES; COOKERY; DIET; HETEROCYCLIC COMPOUNDS; HUMANS; IMIDAZOLES; MASS SPECTROMETRY; MEAT; MUTAGENS; SPAIN;

EID: 57549103404     PISSN: 16134125     EISSN: 16134133     Source Type: Journal    
DOI: 10.1002/mnfr.200800048     Document Type: Article

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