环氧乙烷和环氧丙烷以及在食品熏蒸过程中由它们形成的二醇和卤代醇的致突变性。 - Suppr

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Mutagenicity of ethylene oxide and propylene oxide and of the glycols and halohydrins formed from them during the fumigation of foodstuffs.

作者信息

Pfeiffer E H, Dunkelberg H

出版信息

Food Cosmet Toxicol. 1980 Apr;18(2):115-8. doi: 10.1016/0015-6264(80)90062-0.

DOI:10.1016/0015-6264(80)90062-0

PMID:6993314

Abstract

摘要

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