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Creatinine and Maillard Reaction Products as Precursors of Mutagenic Compounds Formed in Fried Beef
Home
Publications
Creatinine and Maillard Reaction Products as Precursors of Mutagenic Compounds Formed in Fried Beef
Creatinine and Maillard Reaction Products as Precursors of Mutagenic Compounds Formed in Fried Beef
MJ
M. Jägerstad
M. Jägerstad
AR
A. Laser Reuterswärd
A. Laser Reuterswärd
RÖ
R. Öste
R. Öste
AD
A. Dahlqvist
A. Dahlqvist
SG
S. Grivas
S. Grivas
KO
K. Olsson
K. Olsson
TN
T. Nyhammar
T. Nyhammar
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29 April 1983
book chapter
Published by
American Chemical Society (ACS)
p.
507-519
https://doi.org/10.1021/bk-1983-0215.ch027
Abstract
No abstract available
Keywords
__EMPTY__
Cited by 79 articles