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3种天然抗突变物对食品致突变性的拮抗作用 被引量:2

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作者 程彬 袁振华
出处 《浙江预防医学》 2003年第7期36-36,48,共2页 Zhejiang Journal of Preventive Medicine
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  • 1胡继繁,宋圃菊.降低食品中N-亚硝胺含量的研究近况[J]国外医学(卫生学分册),1986(06).
  • 2Honda NM,et al.Mutagenicites of smoke condensate and the charred surface of fish and meat. Cancer Letters . 1977
  • 3Hatch FT.A current genotoxicity database for hetreocyclic thermic mutagens.I.genetically relevant endpoints. Environmental Health Perspectives . 1986
  • 4Forster R,et al.Optionals levels of S9 fraction in the Ames and fluctuation tests:apparent mportance of diffusion of metatabolites from top agar. Carcinogenesis . 1980
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  • 6Prival MJ.Carcinogens and mutagens present as natural components of food or induced by cooking. Nutrition and Cancer . 1985
  • 7Hara N,et al.Statistical analyses on the pattern of food consumption and digestivetract cancers in Japan. Nutrition and Cancer . 1985
  • 8Ochiai,MK,et al.Tyramine is a major mutagen precursor in soy sauce,being convertible to a mutagen by nitrite. Gann . 1984
  • 9Maron MD & Ames BN.Revised methods for the salmonella mutagenicity test. Mutation Research . 1983
  • 10Armstrong B & Doll,R.Environmental factors and cancer incidence and mortality in different countries,with special reference to dietary practices. International Journal of Cancer . 1985

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