ALKYLATING ACTIVITY IN FOOD-PRODUCTS - ESPECIALLY SAUERKRAUT AND SOUR FERMENTED DAIRY-PRODUCTS AFTER INCUBATION WITH NITRITE UNDER QUASI-GASTRIC CONDITIONS

被引：14
作者：
GROENEN, PJ
BUSINK, E
机构：
来源：
FOOD AND CHEMICAL TOXICOLOGY | 1988年 / 26卷 / 03期
关键词：
D O I：
10.1016/0278-6915(88)90122-6
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：215 / 225
页数：11
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