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Quantitation of Carcinogenic Heterocyclic Aromatic Amines and Detection of Novel Heterocyclic Aromatic Amines in Cooked Meats and Grill Scrapings by HPLC/ESI-MS

机译：致癌杂环芳族胺的定量和HPLC / ESI-MS烹饪肉类中新型杂环芳香胺的检测

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1. Quantitation of carcinogenic heterocyclic aromatic amines and detection of novel heterocyclic aromatic amines in cooked meats and grill scrapings by HPLC/ESI-MS [J] . Turesky RJ, Taylor J, Schnackenberg L, Journal of Agricultural and Food Chemistry . 2005,第8期

机译：HPLC / ESI-MS定量测定熟肉和烤肉屑中致癌的杂环芳族胺并检测新型杂环芳族胺
2. Influence of beer marinades on the reduction of carcinogenic heterocyclic aromatic amines in charcoal-grilled pork meat [J] . Olga Viegas, Patricia S. Moreira, Isabel M.P.L.V.O. Ferreira Food additives & contaminants . 2015,第3期

机译：啤酒腌料对木炭烤猪肉中致癌杂环芳香胺还原的影响
3. Formation and biochemistry of carcinogenic heterocyclic aromatic amines in cooked meats. [J] . Turesky RJ Toxicology Letters: An International Journal Providing a Forum for Original and Pertinent Contributions in Toxicology Research . 2007,第3期

机译：熟肉中致癌性杂环芳香胺的形成和生物化学。
4. Determination of 10 Heterocyclic Aromatic Amines in Roast Meat by HPLC [C] . Weiwei Wang, Yang Wen, Fei Zhao International Conference on Advances in Energy and Environmental Science . 2013

机译：HPLC测定烤肉中10个杂环芳胺
5. Role of N -acetyltransferase 2 polymorphism in DNA adduct formation and mutagenesis by aromatic and heterocyclic amine carcinogens [D] . Metry, Kristin J. 2007

机译：N-乙酰转移酶2多态性在芳香族和杂环胺致癌物DNA加合物形成和诱变中的作用
6. Methemoglobin Formation and Characterization Hemoglobin Adducts of Carcinogenic Aromatic Amines and Heterocyclic Aromatic Amines [O] . Khyatiben V. Pathak, Ting-Lan Chiu, Elizabeth Ambrose Amin, -1

机译：致癌性芳香胺和杂环芳香胺的高铁血红蛋白形成和表征血红蛋白加合物
7. Methemoglobin Formation and Characterization of Hemoglobin Adducts of Carcinogenic Aromatic Amines and Heterocyclic Aromatic Amines [O] . Khyatiben V. Pathak, Ting-Lan Chiu, Elizabeth Ambrose Amin, 2016

机译：致癌芳族胺和杂环芳胺血红蛋白加合血红蛋白加合物的形成与表征

Quantitation of Carcinogenic Heterocyclic Aromatic Amines and Detection of Novel Heterocyclic Aromatic Amines in Cooked Meats and Grill Scrapings by HPLC/ESI-MS

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