The development of an analytical method to evaluate the nitrosamine profile in cooked ham with different preservatives and in rat feces fed with them.
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DOI: 10.1007/s00216-025-06214-2
Abstract: Nitrosamines are classified as carcinogenic chemicals and are a growing public health concern. They have been widely documented in food, which is the main route of human exposure. However, there is little research on their… read more here.
Keywords: evaluate; nitrosamine profile; profile cooked; cooked ham ... See more keywords