HIGH-PRESSURE LIQUID-CHROMATOGRAPHIC METHOD FOR THE ANALYSIS OF 2-AMINO-3-METHYLIMIDAZO[4,5-F]QUINOLINE, A MUTAGEN FORMED DURING THE COOKING OF FOOD

被引：53
作者：
BARNES, WS
MAHER, JC
WEISBURGER, JH
机构：
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1983年 / 31卷 / 04期
关键词：
D O I：
10.1021/jf00118a053
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
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页码：883 / 886
页数：4
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