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Influence of putrescine, cadaverine, spermidine or spermine on the formation of N-nitrosamine in heated cured pork meat.
Drabik-Markiewicz, G; Dejaegher, B; De Mey, E; Kowalska, T; Paelinck, H; Vander Heyden, Y.
Afiliação
  • Drabik-Markiewicz G; Research Group for Technology and Quality of Animal Products, Catholic University College Gent, Technology Campus Gent, Department of Chemistry and Biochemistry, Gebroeders Desmetstraat 1, 9000 Gent, Belgium; University of Silesia, Institute of Chemistry, 9 Szkolna Street, 40-006 Katowice, Poland. E
  • Dejaegher B; Analytical Chemistry and Pharmaceutical Technology, Center for Pharmaceutical Research (CePhaR), Vrije Universiteit Brussel (VUB), Laarbeeklaan 103, B-1090 Brussels, Belgium.
  • De Mey E; Research Group for Technology and Quality of Animal Products, Catholic University College Gent, Technology Campus Gent, Department of Chemistry and Biochemistry, Gebroeders Desmetstraat 1, 9000 Gent, Belgium.
  • Kowalska T; University of Silesia, Institute of Chemistry, 9 Szkolna Street, 40-006 Katowice, Poland.
  • Paelinck H; Research Group for Technology and Quality of Animal Products, Catholic University College Gent, Technology Campus Gent, Department of Chemistry and Biochemistry, Gebroeders Desmetstraat 1, 9000 Gent, Belgium.
  • Vander Heyden Y; Analytical Chemistry and Pharmaceutical Technology, Center for Pharmaceutical Research (CePhaR), Vrije Universiteit Brussel (VUB), Laarbeeklaan 103, B-1090 Brussels, Belgium.
Food Chem ; 126(4): 1539-45, 2011 Jun 15.
Article em En | MEDLINE | ID: mdl-25213924
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Chem Ano de publicação: 2011 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Chem Ano de publicação: 2011 Tipo de documento: Article