CLASTOGENIC ACTIVITY OF DRIED FRUITS

被引：12

作者：

STICH, HF ^{[1
]}

ROSIN, MP ^{[1
]}

WU, CH ^{[1
]}

POWRIE, WD ^{[1
]}

机构：

[1] UNIV BRITISH COLUMBIA, DEPT FOOD SCI, VANCOUVER V6T 1W5, BC, CANADA

来源：

CANCER LETTERS | 1981年 / 12卷 / 1-2期

关键词：

D O I：

10.1016/0304-3835(81)90031-8

中图分类号：

R73 [肿瘤学];

学科分类号：

100214 ;

摘要：

引用

页码：1 / 8

页数：8

共 24 条

[11]

NURY FS, 1973, FOOD DEHYDRATION, V2, P158

[12] EFFECT OF MOISTURE-CONTENT AND TEMPERATURE ON SOME ASPECTS OF NON-ENZYMATIC BROWNING IN DEHYDRATED APPLE [J].

RESNIK, S ;

CHIRIFE, J .

JOURNAL OF FOOD SCIENCE, 1979, 44 (02) :601-605

[13] THE SCE-INDUCING CAPACITY OF VITAMIN-C - INVESTIGATIONS INVITRO AND INVIVO [J].

SPEIT, G ;

WOLF, M ;

VOGEL, W .

MUTATION RESEARCH, 1980, 78 (03) :273-278

[14] FORMATION OF MUTAGENS IN COOKED FOODS .3. ISOLATION OF A POTENT MUTAGEN FROM BEEF [J].

SPINGARN, NE ;

KASAI, H ;

VUOLO, LL ;

NISHIMURA, S ;

YAMAIZUMI, Z ;

SUGIMURA, T ;

MATSUSHIMA, T ;

WEISBURGER, JH .

CANCER LETTERS, 1980, 9 (03) :177-183

[15] FORMATION OF MUTAGENS IN COOKED FOODS .2. FOODS WITH HIGH STARCH CONTENT [J].

SPINGARN, NE ;

SLOCUM, LA ;

WEISBURGER, JH .

CANCER LETTERS, 1980, 9 (01) :7-12

[16] FORMATION OF MUTAGENS IN COOKED FOODS .1. BEEF [J].

SPINGARN, NE ;

WEISBURGER, JH .

CANCER LETTERS, 1979, 7 (05) :259-264

[17]

STICH HF, 1979, CANCER RES, V39, P4145

[18] MUTAGENIC ACTION OF ASCORBIC-ACID [J].

STICH, HF ;

KARIM, J ;

KOROPATNICK, J ;

LO, L .

NATURE, 1976, 260 (5553) :722-724

[19]

STICH HF, MUTAT RES

[20]

STICH HF, FOOD COSMET TOXICOL

← 1 2 3 →