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Influence of Different Oligosaccharides and Inulin on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak
Influence of Different Oligosaccharides and Inulin on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak
Han-Seung Shin, Hyunseuk Yang, Jaineung Kim, | Korean Societyof Food Science&Technology | 2004 ,
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Chemistry of Heterocyclic Compounds
Kluwer Academic Publishing / Academic [, ]