文献
J-GLOBAL ID:202002263393762825
整理番号:20A0276250
クレアチニン熱分解生成物の生成と2-アミノ-1-メチル-6-フェニルイミダゾ[4,5-b]ピリジン(PhIP)のピリジン環形成のラジカル経路におけるその役割と関与【JST・京大機械翻訳】
Formation of a creatinine thermal degradation product and its role and participation in the radical pathway of forming the pyridine ring of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP)
著者 (7件):
Zhang Jinhui
(Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China)
,
Zhang Jinhui
(State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China)
,
Shao Zeping
(Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, University of Queensland, Queensland 4067, Australia)
,
Hu Yaozhong
(Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China)
,
Liu Bing
(State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China)
,
Zhang Yan
(Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China)
,
Wang Shuo
(Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
312
ページ:
Null
発行年:
2020年
JST資料番号:
H0766A
ISSN:
0308-8146
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)