Evaluation of the mutagenicity of sorbic acid-sodium nitrite reaction products produced in bacon-curing brines.
作者信息
Robach M C, DiFate V G, Adam K, Kier L D
出版信息
Food Cosmet Toxicol. 1980 Jun;18(3):237-40. doi: 10.1016/0015-6264(80)90100-5.
PMID:6998844
Abstract
摘要
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Evaluation of the mutagenicity of sorbic acid-sodium nitrite reaction products produced in bacon-curing brines.对培根腌制卤水中产生的山梨酸-亚硝酸钠反应产物的致突变性评估。
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Chemical aspects of mutagen formation by sorbic acid-sodium nitrite reaction.山梨酸-亚硝酸钠反应形成诱变剂的化学方面
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Formation of mutagens by sorbic acid-nitrite reaction: effects of reaction conditions on biological activities.山梨酸-亚硝酸盐反应产生诱变剂：反应条件对生物活性的影响
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Desmutagenic actions of ascorbic acid and cysteine on a new pyrrole mutagen formed by the reaction between food additives; sorbic acid and sodium nitrite.抗坏血酸和半胱氨酸对食品添加剂山梨酸和亚硝酸钠反应形成的一种新型吡咯诱变剂的去诱变作用。
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Review: putative mutagens and carcinogens in foods. II: sorbate and sorbate-nitrite interactions.综述：食品中的假定诱变剂和致癌物。II：山梨酸盐与山梨酸盐 - 亚硝酸盐的相互作用。
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Effect of processing variables on the outgrowth of Clostridium sporogenes PA 3679 spores in comminuted meat cured with sorbic acid and sodium nitrite.加工变量对用山梨酸和亚硝酸钠腌制的碎肉中产孢梭菌PA 3679孢子生长的影响。
Appl Environ Microbiol. 1979 Nov;38(5):846-9. doi: 10.1128/aem.38.5.846-849.1979.
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