FORMATION OF N-NITROSOPYRROLIDINE FROM PROLINE AND COLLAGEN

被引：28

作者：

GRAY, JI ^{[1
]}

DUGAN, LR ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48824

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb12510.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：484 / 487

页数：4

共 20 条

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[3]

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[6] CONDITIONS AND CHEMICAL REACTION MECHANISMS BY WHICH NITROSAMINES MAY BE FORMED IN BIOLOGICAL PRODUCTS WITH REFERENCE TO THEIR POSSIBLE OCCURRENCE IN FOOD PRODUCTS [J].

ENDER, F ;

CEH, L .

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[7]

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[8]

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[9]

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[10] FORMATION OF N-NITROSAMINES IN LOW MOISTURE SYSTEMS [J].

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JOURNAL OF FOOD SCIENCE, 1974, 39 (03) :474-478

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