Mutagenecity of the Browing Mixtures by Amino-Carbonyl Reactions on Salmonella typhimurium TA 100

Kazuki ShinoharaDepartment of Food Science and Technology, Faculty of Agriculture, Kyushu University, Fukuoka, Japan

Rong-Tsun WuDepartment of Food Science and Technology, Faculty of Agriculture, Kyushu University, Fukuoka, Japan

Nazuma JahanDepartment of Food Science and Technology, Faculty of Agriculture, Kyushu University, Fukuoka, Japan

Masaru TanakaDepartment of Food Science and Technology, Faculty of Agriculture, Kyushu University, Fukuoka, Japan

Nobuyuki MorinagaDepartment of Food Science and Technology, Faculty of Agriculture, Kyushu University, Fukuoka, Japan

Hiroki MurakamiDepartment of Food Science and Technology, Faculty of Agriculture, Kyushu University, Fukuoka, Japan

Hirohisa OmuraDepartment of Food Science and Technology, Faculty of Agriculture, Kyushu University, Fukuoka, Japan

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John O'Brien, P. A. Morrissey & J. M. Ames. (1989) Nutritional and toxicological aspects of the Maillard browning reaction in foods. Critical Reviews in Food Science and Nutrition 28:3, pages 211-248.
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RobertT. Taylor, Esther Fultz & Virgie Shore. (1984) Mutagen formation in a model beef boiling system I. Conditions with a soluble beef‐derived fraction. Journal of Environmental Science and Health . Part A: Environmental Science and Engineering 19:7, pages 791-817.
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WalterA. Hargraves & MichaelW. Pariza. (1984) Mutagens in cooked foods. Journal of Environmental Science and Health. Part C: Environmental Carcinogenesis Reviews 2:1, pages 1-49.
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Per Erik Joner & Kari Dommarsnes. (1983) Effects of Herbal and Ordinary Teas on the Mutagenicity of Benzo(a)pyrene in the Ames Test. Acta Agriculturae Scandinavica 33:1, pages 53-56.
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Mutagenecity of the Browing Mixtures by Amino-Carbonyl Reactions on Salmonella typhimurium TA 100

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Mutagenecity of the Browing Mixtures by Amino-Carbonyl Reactions on Salmonella typhimurium TA 100

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