FORMATION OF MUTAGENS IN COOKED FOODS .3. ISOLATION OF A POTENT MUTAGEN FROM BEEF

被引：99
作者：
SPINGARN, NE
KASAI, H
VUOLO, LL
NISHIMURA, S
YAMAIZUMI, Z
SUGIMURA, T
MATSUSHIMA, T
WEISBURGER, JH
机构：
[1] UNIV TOKYO,INST MED SCI,DEPT MOLEC ONCOL,MINATO KU,TOKYO 108,JAPAN
[2] NATL CANC CTR,RES INST,DIV BIOCHEM,CHUO KU,TOKYO 104,JAPAN
[3] NATL CANC CTR,RES INST,DIV BIOL,CHUO KU,TOKYO 104,JAPAN
来源：
CANCER LETTERS | 1980年 / 9卷 / 03期
关键词：
D O I：
10.1016/0304-3835(80)90084-1
中图分类号：
R73 [肿瘤学];
学科分类号：
100214 ;
摘要：
引用
收藏
页码：177 / 183
页数：7
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  • [9] FORMATION OF MUTAGENS IN COOKED FOODS .2. FOODS WITH HIGH STARCH CONTENT
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  • [10] FORMATION OF MUTAGENS IN COOKED FOODS .1. BEEF
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    WEISBURGER, JH
    [J]. CANCER LETTERS, 1979, 7 (05) : 259 - 264
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