Literature DB >> 568586

Occurrence of N-nitrosamino acids in cured meat products and their efffect on formation of N-nitrosamines during heating.

C Janzowski, G Eisenbrand, R Preussmann.   

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Year:  1978        PMID： 568586     DOI： 10.1016/s0015-6264(78)80005-4

Source DB:  PubMed          Journal:  Food Cosmet Toxicol        ISSN： 0015-6264


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  1 in total

1.  Proline is not useful as a chemical probe to measure nitrosation in the gastrointestinal tract of patients with gastric disorders characterised by anacidic conditions.

Authors:  B Adam; P Schlag; P Friedl; R Preussmann; G Eisenbrand
Journal:  Gut       Date:  1989-08       Impact factor: 23.059
  1 in total

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