Creatinine: a food component that is nitrosated-denitrosated to yield methylurea
- 1 September 1982
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 30 (5), 824-828
- https://doi.org/10.1021/jf00113a006
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Identification of alkylureas after nitrosation-denitrosation of a bonito fish product, crab, lobster, and baconJournal of Agricultural and Food Chemistry, 1980
- Gastric Cancer in Colombia IV. Nitrite and Other Ions in Gastric Contents of Residents From a High-Risk Region2JNCI Journal of the National Cancer Institute, 1979
- Naturally occurring nitrosatable compounds. I. Secondary amines in foodstuffsJournal of Agricultural and Food Chemistry, 1976
- METHYLGUANIDINE CONTENT IN FOOD1976