Determination of dietary exposure and extraction efficiency of nitrosamine from cooked meat

Meat products are claimed to be a source of carcinogenic nitrosamines (NAs) exposure in food. In this study, dietary exposure of six nitrosamines: N-nitrosodimethylamine (NDMA), N-nitrosodiethylamine (NDEA), N-nitrosopyrrolidine (NPYR), N-nitrosopiperidine (NPIP), N-nitrosodipropylamine (NDPA), N-ni...

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Detalles Bibliográficos
Autores principales: Abdullah, Abu Tareq Mohammad, Khan, Tanzir Ahmed, Sharif, Miskat, Mazumdar, Reaz Mohammad, Rahman, Mohammad Mahfuzur
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8898760/
https://www.ncbi.nlm.nih.gov/pubmed/35265857
http://dx.doi.org/10.1016/j.crfs.2022.02.010

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8898760/
https://www.ncbi.nlm.nih.gov/pubmed/35265857
http://dx.doi.org/10.1016/j.crfs.2022.02.010

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