title: Heterocyclic amines in cooked foods: candidates for causation of common cancers.
authors.forename: T
authors.initials: T
authors.lastname: Sugimura
authors.forename: M
authors.initials: M
authors.lastname: Nagao
authors.forename: K
authors.initials: K
authors.lastname: Wakabayashi
mesh_terms: D000588:Amines / Q000737:chemistry / Q000633:toxicity*; D000818:Animals; D015197:Carcinogenicity Tests; D002273:Carcinogens / Q000737:chemistry / Q000633:toxicity*; D002274:Carcinogens, Environmental / Q000633:toxicity; D003296:Cooking; D006571:Heterocyclic Compounds / Q000737:chemistry / Q000633:toxicity*; D006801:Humans; D008460:Meat
chemical_list: D000588:Amines; D002273:Carcinogens; D002274:Carcinogens, Environmental; D006571:Heterocyclic Compounds