Weisburger, John H <br/><br/>
Tea polyphenols inhibit the formation of mutagens during the cooking of meat.  [electronic resource] 

 -  Mutation research  Apr 2002 
 - 19-22 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0027-5107 
<br/><br/><label>Standard No.: </label>10.1016/s1383-5718(01)00351-5  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Antimutagenic Agents--pharmacology<br/>Cattle<br/>Cooking<br/>Flavonoids<br/>Hot Temperature--adverse effects<br/>Meat<br/>Mutagenesis--drug effects<br/>Mutagens--metabolism<br/>Phenols--pharmacology<br/>Polymers--pharmacology<br/>Polyphenols<br/>Tea--chemistry