Electrospray MS-based characterization of β-carbolines-mutagenic constituents of thermally processed meat

Molecular Nutrition and Food Research

Volumn 54, Issue 3, 2010, Pages 433-439

  Crotti, Antônio Eduardo Miller ^a,b   Gates, Paul J ^c   Lopes, João Luis Callegari ^a   Lopes, Norberto Peporine ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b UNIVERSIDADE DE FRANCA   (Brazil)

^c UNIVERSITY OF BRISTOL   (United Kingdom)

Author keywords

carbolines; Food mutagens; Fragmentation reactions; LC MS; MS

Indexed keywords

BETA CARBOLINE; CARBOLINE DERIVATIVE; DRUG DERIVATIVE; HARMAN; HARMINE; MUTAGENIC AGENT; WATER;

ARTICLE; CHEMISTRY; ELECTROSPRAY MASS SPECTROMETRY; FOOD ANALYSIS; FOOD HANDLING; HEAT; MEAT; METHODOLOGY; REPRODUCIBILITY; TANDEM MASS SPECTROMETRY;

CARBOLINES; FOOD ANALYSIS; FOOD HANDLING; FOOD TECHNOLOGY; HARMINE; HOT TEMPERATURE; MEAT; MUTAGENS; REPRODUCIBILITY OF RESULTS; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; TANDEM MASS SPECTROMETRY; WATER;

EID: 77649295642     PISSN: 16134125     EISSN: 16134133     Source Type: Journal    
DOI: 10.1002/mnfr.200900064     Document Type: Article

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