reference/26275322

http://rdf.ncbi.nlm.nih.gov/pubchem/reference/26275322

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publicationName	Food Chemistry
startingPage	2569
bibliographicCitation	Zamora R, Alcón E, Hidalgo FJ. Effect of lipid oxidation products on the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in model systems. Food Chem. 2012 Dec 15;135(4):2569–74. doi: 10.1016/j.foodchem.2012.06.062. PMID: 22980844.
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date	2012-12-15-04:00^^<http://www.w3.org/2001/XMLSchema#date>
identifier	https://doi.org/10.1016/j.foodchem.2012.06.062 https://pubmed.ncbi.nlm.nih.gov/22980844
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language	English
source	https://www.crossref.org/ https://pubmed.ncbi.nlm.nih.gov/
title	Effect of lipid oxidation products on the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in model systems
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Total number of triples: 43.