抗坏血酸和pH值对添加二甲胺的腌制猪肉中N-亚硝基二甲胺形成的影响。 - Suppr

Influence of ascorbic acid and pH on the formation of N-nitrosodimethylamine in cured pork containing added dimethylamine.

Mottram D S, Patterson R L, Rhodes D N, Gough T A

J Sci Food Agric. 1975 Jan;26(1):47-53. doi: 10.1002/jsfa.2740260107.

Abstract

摘要

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Foods. 2023 Feb 6;12(4):702. doi: 10.3390/foods12040702.

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