INHIBITION OF N-NITROSAMINE FORMATION BY SOYA PRODUCTS

被引：10

作者：

KURECHI, T

KIKUGAWA, K

FUKUDA, S

HASUNUMA, M

机构：

来源：

FOOD AND COSMETICS TOXICOLOGY | 1981年 / 19卷 / 04期

关键词：

D O I：

10.1016/0015-6264(81)90445-4

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：425 / 428

页数：4

共 19 条

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[4]

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[6]

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[7] NITRITE-LIPID REACTION IN AQUEOUS SYSTEM - INHIBITORY EFFECTS ON N-NITROSAMINE FORMATION [J].

KURECHI, T ;

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JOURNAL OF FOOD SCIENCE, 1979, 44 (05) :1263-&

[8] NITRITE-REACTING SUBSTANCES IN JAPANESE RADISH JUICE AND THEIR INHIBITION OF NITROSAMINE FORMATION [J].

KURECHI, T ;

KIKUGAWA, K ;

FUKUDA, S .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1980, 28 (06) :1265-1269

[9] EFFECT OF ALCOHOLS ON NITROSAMINE FORMATION [J].

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[10]

MIRVISH SS, 1970, J NATL CANCER I, V44, P633

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