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

页码：215 / 225

页数：11

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