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Examples
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In a nutshell, high heat applied to animal protein makes carcinogens called Heterocyclic amines HCAs.
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The bad news: Grilling and charring meats can produce compounds called Heterocyclic Amines HCA, which some studies have linked to cancer.
The Full Feed from HuffingtonPost.com Dawn Jackson Blatner 2011
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Fifteen-hundred titles from Blackwell Publishing, 400 titles from Wiley-VCH, and several hundred book series volumes, such as the Novartis Foundation Symposia series, the Chemistry of Heterocyclic Compounds series, and the Wiley Statistics and Probability Series will appear on Wiley InterScience commencing in December 2007
December 2007 2007
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Fifteen-hundred titles from Blackwell Publishing, 400 titles from Wiley-VCH, and several hundred book series volumes, such as the Novartis Foundation Symposia series, the Chemistry of Heterocyclic Compounds series, and the Wiley Statistics and Probability Series will appear on Wiley InterScience commencing in December 2007
Wiley-Blackwell to make 2000 more OnlineBooks available on Wiley InterScience 2007
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Heterocyclic amines in process flavors, process flavor ingredients, bouillon concentrates and a pan residue.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Heterocyclic Amines HCAs are formed at high temperatures by the reaction of minor meat components creatine and creatinine with amino acids.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Heterocyclic amines in process flavors, process flavor ingredients, bouillon concentrates and a pan residue.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Heterocyclic amines in process flavours, process flavour ingredients, bouillon concentrates and a pan residue.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Heterocyclic Amines HCAs are formed at high temperatures by the reaction of minor meat components creatine and creatinine with amino acids.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Heterocyclic amines in process flavours, process flavour ingredients, bouillon concentrates and a pan residue.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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