摘要
在用鼠伤寒沙门氏菌(Salmonella typhimurinm)雨株TA 98研究了熬煮牛肉汁的致突变性。结果表明,牛肉汁的致突变性水平取决于熬煮的时间和浓度,而与其色度无关。
Mutagenicity of boiled beef extract were detected by using sabmomella typhinnurrium strain TA 98. As a result, the level of mutagenicity was dependent on the concentration of beef in the extract and the duration of boiling. No relationship was apparent between depth of colour and mutagenicity.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1993年第9期50-53,共4页
Food Science
