scholarly article | Q13442814 |
P356 | DOI | 10.1002/JSFA.2740251207 |
P698 | PubMed publication ID | 4437151 |
P2093 | author name string | B H Thewlis | |
P2860 | cites work | The oxidation of protein thiol groups by iodate, bromate and persulphate | Q42181934 |
P433 | issue | 12 | |
P407 | language of work or name | English | Q1860 |
P304 | page(s) | 1471-1475 | |
P577 | publication date | 1974-12-01 | |
P1433 | published in | Journal of the Science of Food and Agriculture | Q2740606 |
P1476 | title | The fate of potassium bromate when used as a breadmaking improver | |
P478 | volume | 25 |
Q43686607 | Br concentration as an indication of pre-baking bromation of bread products |
Q34659372 | Long-term in vivo carcinogenicity tests of potassium bromate, sodium hypochlorite, and sodium chlorite conducted in Japan |
Q38589290 | Long-term toxicity and carcinogenicity studies of the bread improver potassium bromate 1. Studies in rats |
Q38552856 | Measurement of bromate in bread by high performance liquid chromatography with post-column flow reactor detection |
Q24670325 | Toxicity and carcinogenicity of potassium bromate--a new renal carcinogen |