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	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
	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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