Alkylating activity in food products—especially sauerkraut and sour fermented dairy products—after incubation with nitrite under quasi-gastric conditions

Author:

Groenen P.J.,Busink E.

Publisher

Elsevier BV

Subject

Toxicology,General Medicine,Food Science

Reference69 articles.

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2. Evaluation of the alkylating activity of nitrosoureas by thin-layer densitometry;Asami;J. Chromat.,1979

3. A method for the determination of S-methylcysteine by high-performance liquid chromatography: application to the study of carcinogenic methylating agents;Baker;J. Chromat.,1985

4. Quantitative comparisons between carcinogenicity, mutagenicity and electrophilicity of direct-acting N-nitroso compounds and other alkylating a;Bartsch,1982

5. Monitoring of background levels of hydroxyethyl adducts in human hemoglobin;Calleman,1986

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