Matches in Ubergraph for { <https://frink.apps.renci.org/.well-known/genid/B48ebde0b61d9eb1f300041bdaad9ba8c> ?p ?o ?g. }
Showing items 1 to 5 of
5
with 100 items per page.
- B48ebde0b61d9eb1f300041bdaad9ba8c NCIT_P378 "NCI" @default.
- B48ebde0b61d9eb1f300041bdaad9ba8c type Axiom @default.
- B48ebde0b61d9eb1f300041bdaad9ba8c annotatedProperty IAO_0000115 @default.
- B48ebde0b61d9eb1f300041bdaad9ba8c annotatedSource NCIT_C45180 @default.
- B48ebde0b61d9eb1f300041bdaad9ba8c annotatedTarget "A cyclic compound that has at least one nitrogen incorporated into its structure instead of carbon and contains an amino (-NH2) group. Heterocyclic Amines are formed from cooking meat such as beef, pork, fowl, and fish when amino acids and creatine (found in muscle) react at high temperatures. Because of the high temperatures used, frying, broiling, and barbecuing produce the largest amounts of heterocyclic amines. These compounds that result from cooking meat may increase human cancer risk. (NCI05)" @default.