TY  - GEN
AU  - Overvik,E
AU  - Kleman,M
AU  - Berg,I
AU  - Gustafsson,J A
TI  - Influence of creatine, amino acids and water on the formation of the mutagenic heterocyclic amines found in cooked meat
SN  - 0143-3334
PY  - 1990///0122
KW  - Amines
KW  - analysis
KW  - Amino Acids
KW  - Animals
KW  - Cooking
KW  - Creatine
KW  - Heterocyclic Compounds
KW  - Hot Temperature
KW  - Mass Spectrometry
KW  - Meat
KW  - Mutagenicity Tests
KW  - Mutagens
KW  - Swine
KW  - Water
N1  - Publication Type: Journal Article; Research Support, Non-U.S. Gov't
UR  - https://doi.org/10.1093/carcin/10.12.2293
ER  -