EFFECT OF SODIUM-CHLORIDE CONCENTRATION ON NITROSATION OF PROLINE AT DIFFERENT PH LEVELS

被引：28

作者：

HILDRUM, KI ^{[1
]}

WILLIAMS, JL ^{[1
]}

SCANLAN, RA ^{[1
]}

机构：

[1] OREGON STATE UNIV,DEPT FOOD SCI & TECHNOL,CORVALLIS,OR 97331

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1975年 / 23卷 / 03期

关键词：

D O I：

10.1021/jf60199a022

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：439 / 442

页数：4

共 20 条

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[7] EFFECT OF FRANKFURTER CURE INGREDIENTS ON N-NITROSODIMETHYLAMINE FORMATION IN A MODEL SYSTEM
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[8] NITROSATION, DIAZOTISATION, AND DEAMINATION .5. CATALYSIS BY ANIONS OF STRONG ACIDS IN THE DIAZOTISATION OF ANILINE AND OF ORTHO-CHLOROANILINE IN DILUTE PERCHLORIC ACID
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[10] PREPARATION AND PROPERTIES OF SOME NITROSAMINO ACIDS
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