NITROSOPYRROLIDINE FORMATION IN FRIED BACON

被引：25

作者：

HWANG, LS ^{[1
]}

ROSEN, JD ^{[1
]}

机构：

[1] RUTGERS STATE UNIV, COOK COLL, DEPT FOOD SCI, NEW BRUNSWICK, NJ 08903 USA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1976年 / 24卷 / 06期

关键词：

D O I：

10.1021/jf60208a010

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1152 / 1154

页数：3

共 20 条

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[10] FORMATION OF N-NITROSOPYRROLIDINE FROM PYRROLIDINE RING CONTAINING COMPOUNDS AT ELEVATED-TEMPERATURES [J].

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