The transnitrosation of secondary aminesS-nitrosocysteine in relation toN-nitrosamine formation in cured meats
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference23 articles.
1. Ascorbate-Nitrite Reaction: Possible Means of Blocking the Formation of Carcinogenic N -Nitroso Compounds
2. USE OF SODIUM ASCORBATE OR ERYTHORBATE TO INHIBIT FORMATION OF N-NITROSODIMETHYLAMINE IN FRANKFURTERS
3. INHIBITION OF N-NITROSAMINE FORMATION IN MODEL FOOD SYSTEMS
4. Inhibition of nitrosamine formation in fried bacon by propyl gallate and L-ascorbyl palmitate
5. The effect of antioxidants on the production, of volatile nitrosamines during the frying of bacon
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