DNA Strand Breaks Induced Through Active Oxygen Radicals by Fragrant Component 4-Hydroxy-2-hydroxymethyl-5-methyl-3(2H)-furanone in Maillard Reaction of Hexose/Amino Acid

Author： Hiramoto K.   Sekiguchi K.   Aso-O R.   Ayuha K.   Ni-Iyama H.   Kato T.   Kikugawa K.  

Publisher： Elsevier

ISSN： 0278-6915

Source： Food and Chemical Toxicology, Vol.33, Iss.10, 1995-10, pp. : 803-814

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