Tetrahydro-beta-carboline-3-carboxylic acid compounds in fish and meat: possible precursors of co-mutagenic beta-carbolines norharman and harman in cooked foods

Author： Herraiz Tomas  

Publisher： Taylor & Francis Ltd

ISSN： 1464-5122

Source： Food Additives and Contaminants, Vol.17, Iss.10, 2000-10, pp. : 859-866

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