Tetrahydro-beta-carboline-3-carboxylic acid compounds in fish and meat: possible precursors of co-mutagenic beta-carbolines norharman and harman in cooked foods

 

作者: Tomas Herraiz,  

 

期刊: Food Additives & Contaminants  （Taylor Available online 2000）
卷期: Volume 17, issue 10  

页码: 859-866

 

ISSN:0265-203X

 

年代: 2000

 

DOI:10.1080/026520300420439

 

出版商: Taylor & Francis Group

 

关键词: Beta-CARBOLINE Tetrahydro-BETA-CARBOLINE Norharman Harman Tryptophan Heterocyclic Amines

 

数据来源: Taylor

 

 

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