Randel, G <br/><br/>
Degradation of heterocyclic aromatic amines in oil under storage and frying conditions and reduction of their mutagenic potential.  [electronic resource] 

 -  Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association  Nov 2007 
 - 2245-53 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0278-6915 
<br/><br/><label>Standard No.: </label>10.1016/j.fct.2007.05.020  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Amines--chemistry<br/>Cooking<br/>Dietary Fats<br/>Dose-Response Relationship, Drug<br/>Heterocyclic Compounds--chemistry<br/>Hot Temperature<br/>Molecular Structure<br/>Mutagenicity Tests<br/>Mutagens--chemistry<br/>Oxidation-Reduction<br/>Plant Oils--chemistry<br/>Salmonella typhimurium--drug effects<br/>Water--chemistry