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 14 条

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[2]

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[3]

ISHIWATA M, 1982, EISEI KAGAKU, V28, P171

[4]

Jacobs WA, 1936, J BIOL CHEM, V113, P759

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YEH, YC .

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[6] LONG-TERM EFFECT OF SHOYU (JAPANESE SOY SAUCE) ON GASTRIC-MUCOSA OF RAT [J].

MACDONALD, WC ;

DUECK, JW .

JOURNAL OF THE NATIONAL CANCER INSTITUTE, 1976, 56 (06) :1143-1147

[7]

NAGAHORI T, 1980, J JAP SOC NUTR FD SC, V33, P155

[8]

OCHIAI M, 1984, GANN, V75, P1

[9]

OKABE S, 1973, HIKONE RONSO, V162, P165

[10] POSSIBLE MUTAGENIC CONSTITUENTS IN NITRITE-TREATED SOY SAUCE [J].

SHIBAMOTO, T .

FOOD AND CHEMICAL TOXICOLOGY, 1983, 21 (06) :745-747

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