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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.
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Qin Zhu
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Mingfu Wang
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Zong-Ping Zheng
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Shuang Zhang
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Jie Chen
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