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新型食品添加剂——烟熏香味料 被引量:1

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出处 《山东罐头科技》 1990年第4期23-24,共2页
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  • 1顾其华,胡成平,陈琼,夏莹,冯俊涛,杨红忠.绿茶对苯并芘诱发大鼠肺癌的预防及其机制初探[J].中国肺癌杂志,2008,11(4):519-523. 被引量:10
  • 2赵景春,刘秀兰.大蒜提取液对苯并芘诱发小鼠遗传损伤的防护作用[J].卫生毒理学杂志,1994,8(3):215-215. 被引量:6
  • 3朱燕萍,金念祖,周建伟,茅力,赵人,童建.槲皮素在苯并芘致小鼠DNA损伤中的作用[J].中国公共卫生,2004,20(11):1333-1335. 被引量:12
  • 4高振强,郑杰,吴秉铨,由江峰,王洁良.苯并芘诱发人肺癌组织中p53和Ki-ras基因突变研究[J].环境与健康杂志,1996,13(6):244-247. 被引量:9
  • 5王玉标.有机致癌物质.化学世界,2003,2:109-112.
  • 6BELOGLAZOVA N V, GORYACHEVA I Y, SAEGER S D, et al. New approach to quantitative analysis of benzo [a] pyrene in food supplements by an immunochemieal eolurnn test[J]. Talanta, 2011, 85(1): 151-156.
  • 7CONDE F J, AYALA J H, AFONSO A M, et al. Polycyclic aromatic hydrocarbons in smoke used to smoke cheese produced by the combustion of rock rose (Cistus monspeliensis) and tree heather (Erica arborea) wood[J]. Journal of Agricultural and Food Chemistry, 2005, 53(1): 176-182.
  • 8HATrULA T, ELFVING K, MROUEH U M, et al. Use of liquid smoke flavouring as an alternative to traditional flue gas smoking of rainbow trout fillets (Oncorhynchus mykiss)[J]. Lcbcnsm-Wiss und -Tcchnol, 2001, 34(8): 521-525.
  • 9WRETLING S, ERIKSSON A, ESKHULT G A, et al. Polycyclic aromatic hydrocarbons (PAHs) in swedish smoked meat and fish[J]. Journal of Food Composition and Analysis, 2010, 23(3): 264-272.
  • 10BEN-FORD D, DINOVI M, SETZER R W. Application of the marginof-exposure (MoE) approach to substances in food that are genotoxic and carcinogenic e.g.: benzo [a] pyrene and polycyclic aromatic hydrocarbons [J]. Food and Chemical Toxicology, 2010, 48: S42-S48.

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