Effects of some cations on the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in a model system (EI收录) | |
Yu, Di[1]; Yu, Shu-Juan[1,2] | |
刊名 | Food Chemistry
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2016 | |
卷号 | 201页码:46-51 |
关键词 | Calcium Condensation Iron compounds Ketones Plastics Positive ions Pyridine |
URL标识 | 查看原文 |
内容类型 | 期刊论文 |
URI标识 | http://www.corc.org.cn/handle/1471x/2196683 |
专题 | 华南理工大学 |
作者单位 | 1.[1] College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 2.510640, China 3.[2] Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 4.510640, China |
推荐引用方式 GB/T 7714 | Yu, Di[1],Yu, Shu-Juan[1,2]. Effects of some cations on the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in a model system (EI收录)[J]. Food Chemistry,2016,201:46-51. |
APA | Yu, Di[1],&Yu, Shu-Juan[1,2].(2016).Effects of some cations on the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in a model system (EI收录).Food Chemistry,201,46-51. |
MLA | Yu, Di[1],et al."Effects of some cations on the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in a model system (EI收录)".Food Chemistry 201(2016):46-51. |
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