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Royal Society of Chemistry, Food and Function, 2(7), p. 1057-1066

DOI: 10.1039/c5fo01055a

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Inhibitory effects of selected dietary flavonoids on the formation of total heterocyclic amines and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in roast beef patties and in chemical models

Journal article published in 2016 by Qin Zhu, Shuang Zhang, Mingfu Wang, Jie Chen, Zp Zheng ORCID
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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Abstract

Dietary flavonoids effectively inhibit total HAs and PhIP formation in roast beef patties through scavenging of intermediates in formation pathways.