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    Zhu, Q., Zhang, S., Wang, M., Chen, J., & Zheng, Z. (2016). inhibitory effects of selected dietary flavonoids on the formation of total heterocyclic amines and 2-amino-1-methyl-6-phenylimidazo[4, 5-b]pyridine (PhIP) in roast beef patties and in chemical models. Food & function, 7(2), 1057–1066. http://access.bl.uk/ark:/81055/vdc_100030796123.0x000011