MUTAGENICITY OF MAILLARD BROWNING PRODUCTS OBTAINED FROM A STARCH-GLYCINE MODEL SYSTEM

被引：23

作者：

WEI, CI ^{[1
]}

KITAMURA, K ^{[1
]}

SHIBAMOTO, T ^{[1
]}

机构：

[1] UNIV CALIF DAVIS,DEPT ENVIRONM TOXICOL,DAVIS,CA 95616

来源：

FOOD AND COSMETICS TOXICOLOGY | 1981年 / 19卷 / 06期

关键词：

D O I：

10.1016/0015-6264(81)90531-9

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：749 / 751

页数：3

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