Analysis of cooked foods for new heterocyclic aromatic amines.

被引：0
|
作者：
Hopmans, FC [1 ]
Knize, MG [1 ]
Felton, JS [1 ]
机构：
[1] LAWRENCE LIVERMORE NATL LAB,BIOL & BIOTECHNOL RES PROGRAM,LIVERMORE,CA 94551
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 1997年 / 213卷
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D O I：
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中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
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页码：88 / AGFD
页数：1
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