Inulin-fortification of a processed meat product attenuates formation of nitroso compounds in the gut of healthy rats-Reference-Cited by-同舟云学术

Inulin-fortification of a processed meat product attenuates formation of nitroso compounds in the gut of healthy rats

Published:2020-01 Issue: Volume:302 Page:125339
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Thøgersen Rebekka,Gray Nicola,Kuhnle Gunter,Van Hecke Thomas,De Smet Stefaan,Young Jette Feveile,Sundekilde Ulrik Kræmer,Hansen Axel Kornerup,Bertram Hanne Christine

Funder

Aarhus University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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