EFFECT OF JAPANESE GREEN TEA ON NITROSAMINE FORMATION INVITRO

被引：32

作者：

NAKAMURA, M ^{[1
]}

KAWABATA, T ^{[1
]}

机构：

[1] NATL INST HLTH,DEPT BIOMED RES FOOD,TOKYO 141,JAPAN

来源：

关键词：

D O I：

10.1111/j.1365-2621.1981.tb14592.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：306 / 307

页数：2

共 9 条

[1]

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[2] POSSIBLE COCARCINOGENIC EFFECTS OF COFFEE CONSTITUENTS [J].

CHALLIS, BC ;

BARTLETT, CD .

[3]

FUJITA M, 1963, PHARMACOGNOSY, P109

[4] INHIBITION OF N-NITROSAMINE FORMATION IN MODEL FOOD SYSTEMS [J].

GRAY, JI ;

DUGAN, LR .

[5]

KAWABATA T, 1972, BUNSEKI KAGAKU JAP A, V21, P1326

[6]

MIRVISH SS, 1974, N NITROSO COMPOUNDS, P67

[7]

NAKAGAWA M, 1970, 6 TEA RES STAT B, P65

[8]

NAKAMURA M, 1977, 33RD M FOOD HYG SOC

[9]

PIGNATELLI B, 1976, ENV NNITROSO COMPOUN, P173