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Augmenting Effect of a Nonmutagenic Fraction in Soy Sauce on Mutagenicity of 3‐Diazotyramine Produced in the Nitrite‐treated Sauce
When 25 kinds of Japanese soy sauce at a concentration of 5% were incubated with 50m M sodium nitrite (pH 2) at 37° for 1 hr, the reaction mixtures induced 34‐834 (average 368 × 228) revertants per microliter of soy sauce equivalent in Salmonella typhimurium strain TA100 in the absence of S9 mix. Th...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Blackwell Publishing Ltd
1988
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5917669/ https://www.ncbi.nlm.nih.gov/pubmed/3148598 http://dx.doi.org/10.1111/j.1349-7006.1988.tb01557.x |