Open AccessSusceptibility to Exposure to Heterocyclic Amines from Cooked Food: Role of UDP‐Glucuronosyltransferases
Author(s) -
Michael Malfatti,
James S. Felton
Publication year - 2006
Publication title -
osti oai (u.s. department of energy office of scientific and technical information)
Language(s) - English
Resource type - Reports
DOI - 10.1002/0471781797.ch15
Subject(s) - carcinogen , ingestion , chemistry , heterocyclic amine , food science , creatinine , toxicology , biochemistry , biology
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