Naturally occurring diallyl disulfide inhibits the formation of carcinogenic heterocyclic aromatic amines in boiled pork juice. (Q50139216)
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scientific article published in May 1996
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Naturally occurring diallyl disulfide inhibits the formation of carcinogenic heterocyclic aromatic amines in boiled pork juice. |
scientific article published in May 1996 |
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Naturally occurring diallyl disulfide inhibits the formation of carcinogenic heterocyclic aromatic amines in boiled pork juice. (English)
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S J Tsai
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S N Jenq
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H Lee
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1 May 1996
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11
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3
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235-240
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