Levels of nitrate, nitrite and nitrosamines in model sausages during heat treatment and in vitro digestion – The impact of adding nitrite and spinach (Spinacia oleracea L.)

Food Research International - Tập 166 - Trang 112595 - 2023
Agnieszka A. Niklas1, Grethe Iren A. Borge2, Rune Rødbotten2, Ingunn Berget2, Mette H.B. Müller3, Susan S. Herrmann1, Kit Granby1, Bente Kirkhus2
1Technical University of Denmark, National Food Institute, DK-2800 Kgs. Lyngby, Denmark
2Nofima AS, Norwegian Institute of Food, Fisheries and Aquaculture Research, NO-1433 Ås, Norway
3Norwegian University of Life Sciences, Faculty of Veterinary Medicine, NO-1430 Ås, Norway

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Food Research International

Tập 166

112595

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