Susceptibility to Exposure to Heterocyclic Amines from Cooked Food: Role of UDP-Glucuronosyltransferases

Michael A. Malfatti, James S. Felton

Research output: Chapter in Book/Report/Conference proceeding › Chapter

Original language	English (US)
Title of host publication	Nutritional Genomics: Discovering the Path to Personalized Nutrition
Publisher	John Wiley & Sons, Inc.
Pages	331-352
Number of pages	22
ISBN (Print)	0471683191, 9780471683193
DOIs	https://doi.org/10.1002/0471781797.ch15
State	Published - May 10 2006
Externally published	Yes

Keywords

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title = "Susceptibility to Exposure to Heterocyclic Amines from Cooked Food: Role of UDP-Glucuronosyltransferases",

keywords = "Heterocyclic amines (HAs) and cancer, UDP-glucuronosyltransferase biochemistry, UGT-mediated N-hydroxyl-PhIP glucuronidation",

author = "Malfatti, {Michael A.} and Felton, {James S.}",

year = "2006",

month = may,

day = "10",

doi = "10.1002/0471781797.ch15",

language = "English (US)",

isbn = "0471683191",

pages = "331--352",

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publisher = "John Wiley & Sons, Inc.",

}

TY - CHAP

T1 - Susceptibility to Exposure to Heterocyclic Amines from Cooked Food

T2 - Role of UDP-Glucuronosyltransferases

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AU - Felton, James S.

PY - 2006/5/10

Y1 - 2006/5/10

KW - Heterocyclic amines (HAs) and cancer

KW - UDP-glucuronosyltransferase biochemistry

KW - UGT-mediated N-hydroxyl-PhIP glucuronidation

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SN - 9780471683193

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BT - Nutritional Genomics: Discovering the Path to Personalized Nutrition

PB - John Wiley & Sons, Inc.

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