Yun-Jin Hong

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2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) is formed as a by-product of the Maillard reaction during cooking and frying of protein-rich foods at high temperatures. PhIP is metabolized in(More)
The food mutagen 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) is one of the most abundant heterocyclic amines formed by cooking meat and fish at high temperature. PhIP induces colorectal(More)
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