FORMATION INVIVO OF VOLATILE N-NITROSAMINES IN MAN AFTER INGESTION OF COOKED BACON AND SPINACH

被引：140

作者：

FINE, DH ^{[1
]}

ROSS, R ^{[1
]}

ROUNBEHLER, DP ^{[1
]}

SILVERGLEID, A ^{[1
]}

SONG, L ^{[1
]}

机构：

[1] THERMO ELECTRON CANC RES CTR,WALTHAM,MA 02154

来源：

关键词：

D O I：

10.1038/265753a0

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

引用

页码：753 / 755

页数：3

共 11 条

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[2] N-NITROSODIMETHYLAMINE IN AIR
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[3] TRACE ANALYSIS OF VOLATILE N-NITROSO COMPOUNDS BY COMBINED GAS-CHROMATOGRAPHY AND THERMAL ENERGY ANALYSIS
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ROUNBEHLER, DP
[J]. JOURNAL OF CHROMATOGRAPHY, 1975, 109 (02): : 271 - 279
[4] N-NITROSO COMPOUNDS - DETECTION IN AMBIENT AIR
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[5] FINE DH, 1976, 2ND S NITR MEAT PROD
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[8] NITROSAMINES AS ENVIRONMENTAL CARCINOGENS
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[9] FORMATION OF N-NITROSO COMPOUNDS - CHEMISTRY, KINETICS, AND INVIVO OCCURRENCE
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[J]. TOXICOLOGY AND APPLIED PHARMACOLOGY, 1975, 31 (03) : 325 - 351
[10] SANDER J, 1972, ZBL BAKT MIK HYG B, V156, P299