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The Inhibitory Effect of Spices and Flavonoid Compounds on Formation of 2-amino-1-methyl-6-Phenylimidazo [4,5-b] Pyridine (PhIP) in a Model System
by Zaher Al-bashabsheh, J. Scott Smith, Ziyi Linghu and Faris Karim
Journal of Food and Nutrition Research. 2020, 8(12), 746-751. DOI: 10.12691/jfnr-8-12-8
Pub. Date: December 20, 2020Views: 2120Downloads: 3561
heterocyclic amine 2-amino-1-methyl-6-phenylimidazo[45-b] pyridine spices flavonoid compounds model system
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