RELATION OF NITRITE CONCENTRATION TO MUTAGEN FORMATION IN SOY-SAUCE

被引：10

作者：

NAGAHARA, A

OHSHITA, K

NASUNO, S

机构：

来源：

FOOD AND CHEMICAL TOXICOLOGY | 1986年 / 24卷 / 01期

关键词：

D O I：

10.1016/0278-6915(86)90257-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：13 / 15

页数：3

共 50 条

[1] MUTAGENICITY OF SOY-SAUCE TREATED WITH A PHYSIOLOGICALLY FEASIBLE CONCENTRATION OF NITRITE
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[2] TYRAMINE IS A MAJOR MUTAGEN PRECURSOR IN SOY SAUCE, BEING CONVERTIBLE TO A MUTAGEN BY NITRITE
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[3] STUDIES ON PEPTIDES IN MISO AND SOY-SAUCE .7. EFFECTS ON PEPTIDES ON QUALITY OF SOY-SAUCE
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[4] RAPID FERMENTATION OF SOY-SAUCE - APPLICATION TO PREPARATION OF SOY-SAUCE LOW IN SODIUM-CHLORIDE
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[6] STUDIES ON MICROORGANISMS IN SOY-SAUCE BREWING .2. INDENTIFICATION OF BACTERIA CAUSING TURBIDITY IN SOY-SAUCE
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[7] IMPROVING THE PRODUCTION OF SOY-SAUCE IN ASIA
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[8] ADVANCES IN THE SOY-SAUCE INDUSTRY IN CHINA
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[9] INDUSTRIAL-PRODUCTION OF SOY-SAUCE
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[10] FILTRATION OF SOY-SAUCE BY CERAMIC MEMBRANE
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