MUTAGENIC ACTIVITY OF THE MAILLARD REACTION-PRODUCTS OF RIBOSE WITH DIFFERENT AMINO-ACIDS

被引：19

作者：

GAZZANI, G ^{[1
]}

VAGNARELLI, P ^{[1
]}

CUZZONI, MT ^{[1
]}

MAZZA, PG ^{[1
]}

机构：

[1] UNIV PAVIA,DIPARTIMENTO GENET & MICROBIOL,I-27100 PAVIA,ITALY

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb06720.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：757 / 760

页数：4

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[8]

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[9] FORMATION OF A NEW MUTAGENIC DIMEIQX COMPOUND IN A MODEL SYSTEM BY HEATING CREATININE, ALANINE AND FRUCTOSE [J].

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