Potential sources of carcinogenic heterocyclic amines in Chinese mutton shashlik

Food Chemistry

Volumn 123, Issue 3, 2010, Pages 647-652

  Sun, Li ^a,b   Zhang, Feng ^a   Yong, Wei ^a   Chen, Si ^a   Yang, Min Li ^a   Ling, Yun ^a   Chu, Xiaogan ^a   Lin, Jin Ming ^b,c  

^a CHINESE ACADEMY OF INSPECTION AND QUARANTINE   (China)

^b RESEARCH CENTER FOR ECO ENVIRONMENTAL SCIENCES   (China)

^c TSINGHUA UNIVERSITY   (China)

Author keywords

Heterocyclic aromatic amine; Mutton shashlik

Indexed keywords

2 AMINO 1 METHYL 6 PHENYLIMIDAZO[4,5 B]PYRIDINE; 2 AMINO 3,4 DIMETHYLIMIDAZO[4,5 F] QUINOXALINE; 3 AMINO 1 METHYL 5H PYRIDO[4,3 B]INDOLE; 3 AMINO 1,4 DIMETHYL 5H PYRIDO[4,3 B]INDOLE; BETA CARBOLINE; CARCINOGEN; HARMAN; HETEROCYCLIC AMINE; SODIUM CHLORIDE; SOYBEAN OIL; SUGAR; UNCLASSIFIED DRUG;

ARTICLE; CHINA; CLINICAL EVALUATION; COOKING; CUMIN; FLAVOR; FOOD ANALYSIS; HEATING; MUTTON; PEPPER; TEMPERATURE; TIME;

EID: 77954624245     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.05.019     Document Type: Article

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