Formation of heterocyclic aromatic amines with the structure of aminoimidazoazarenes in food products

Published 2019 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Formation of heterocyclic aromatic amines with the structure of aminoimidazoazarenes in food products
Authors
Keywords
Carbonyl-amine reactions, Carbonyl-phenol reactions, Heterocyclic aromatic amines, Lipid oxidation, Maillard reaction, Reactive carbonyls
Journal
FOOD CHEMISTRY
Volume 313, Issue -, Pages 126128
Publisher
Elsevier BV
Online
2019-12-31
DOI
10.1016/j.foodchem.2019.126128

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.