Formation and Human Risk of Carcinogenic Heterocyclic Amines Formed from Natural Precursors in Meat
A group of heterocyclic amines that are mutagens and rodent carcinogens form when meat is cooked to medium and well-done states. The precursors of these compounds are natural meat components: creatinine, amino acids, and sugars. Defined model systems of dry-heated precursors mimic the amounts and pr...
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| Veröffentlicht in: | Nutrition reviews 2005-05, Vol.63 (5), p.158-165 |
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| Hauptverfasser: | , |
| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
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