Cite

    Qin Zhu et al.. “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, vol. 7, no. 2, 2016, pp. 1057–1066. http://access.bl.uk/ark:/81055/vdc_100030796123.0x000011