Inhibitory effects of selected dietary flavonoids on the formation of total heterocyclic amines and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in roast beef patties and in chemical models (Englisch)
Nationallizenz
- Neue Suche nach: Zhu, Qin
- Neue Suche nach: Zhang, Shuang
- Neue Suche nach: Wang, Mingfu
- Neue Suche nach: Chen, Jie
- Neue Suche nach: Zheng, Zong-Ping
- Neue Suche nach: Zhu, Qin
- Neue Suche nach: Zhang, Shuang
- Neue Suche nach: Wang, Mingfu
- Neue Suche nach: Chen, Jie
- Neue Suche nach: Zheng, Zong-Ping
In:
Food & Function
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7
, 2
;
1057-1066
;
2016
- Aufsatz (Zeitschrift) / Elektronische Ressource
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Titel:Inhibitory effects of selected dietary flavonoids on the formation of total heterocyclic amines and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in roast beef patties and in chemical models
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Beteiligte:Zhu, Qin ( Autor:in ) / Zhang, Shuang ( Autor:in ) / Wang, Mingfu ( Autor:in ) / Chen, Jie ( Autor:in ) / Zheng, Zong-Ping ( Autor:in )
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Erschienen in:Food & Function ; 7, 2 ; 1057-1066
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Verlag:
- Neue Suche nach: The Royal Society of Chemistry
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Erscheinungsdatum:17.02.2016
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Format / Umfang:10 pages
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ISSN:
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Coden:
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DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Datenquelle:
Inhaltsverzeichnis – Band 7, Ausgabe 2
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