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1 Felton J, "The isolation of a new mutagen from fried ground beef: 2-Amino- 1-methyl-6-phenylimidazo[4,5-b] pyridine (PhIP)" 7 : 1081-1086, 1986
2 Wu MC, "The formation of IQ type mutagens from Maillard reaction in ethanolic solution" 125 : 582-587, 2011
3 Gross GA, "Quantitation of mutagenic/carcinogenic heterocyclic amines in food products" 592 : 271-278, 1992
4 Tinoco I, "Physical Chemistry: Principles and Applications in Biological Sciences" Prentice-Hall, Upper Saddle River 398-740, 2002
5 Puangsombat K, "Occurrence of heterocyclic amines in cooked meat products" 90 : 739-746, 2012
6 Hwang DK, "Kinetics of heterocyclic amines formation in meat emulsion at different fat contents" 35 : 600-606, 2002
7 Arvidsson P, "Kinetics of formation of polar heterocyclic amines in a meat model system" 62 : 911-916, 1997
8 Övervik E, "Influence of creatinine, amino acids, and water on the formation of the mutagenic heterocyclic amines found in cooked meat" 10 : 2293-2301, 1989
9 Kyunghee Jung, "Influence of Fructooligosaccharides and Garlic on Formation of Heterocyclic Amines in Fried Ground Beef Patties" 한국식품과학회 19 (19): 1159-1164, 2010
10 이지영, "Influence of Extra Virgin Olive Oil on the Formation of Heterocyclic Amines in Roasted Beef Steak" 한국식품과학회 20 (20): 159-165, 2011
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