Evaluation of N-Nitrosamine Formation in Routine Potato Cooking
Author:
Publisher
Kowsar Medical Institute
Subject
Industrial and Manufacturing Engineering
Reference22 articles.
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1. Assessment of nitrosamine exposure in Korean foods: analysis, risk evaluation, and implications;Food Science and Biotechnology;2024-07
2. Risk assessment of N‐nitrosamines in food;EFSA Journal;2023-03
3. Effect of cooking method on the concentrations of volatile N‐nitrosamines in various food products;Journal of Food Processing and Preservation;2022-04-06
4. Nitric Oxide Synthase and Nitric Oxide Involvement in Different Toxicities;Nitric Oxide Synthase - Simple Enzyme-Complex Roles;2017-05-17
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