Inhibition of nitrosamine formation in fried bacon by propyl gallate and L-ascorbyl palmitate-Reference-Cited by-同舟云学术

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Inhibition of nitrosamine formation in fried bacon by propyl gallate and L-ascorbyl palmitate

Published:1976-03 Issue:2 Volume:24 Page:397-401
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Sen Nrisinha P.,Donaldson Barbara,Seaman Stephen,Iyengar Jagannath R.,Miles Walter F.

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf60204a061

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3. Effect of Black Garlic on Microbiological Properties, Lipid Oxidation, Residual Nitrite, Nitrosamine Formation and Sensory Characteristics in a Semi-Dry Fermented Sausage;Foods;2023-04-06

4. Risk assessment of N‐nitrosamines in food;EFSA Journal;2023-03

5. Assessment of a Diverse Array of Nitrite Scavengers in Solution and Solid State: A Study of Inhibitory Effect on the Formation of Alkyl-Aryl and Dialkyl N-Nitrosamine Derivatives;Processes;2022-11-17

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