Lv3
400 积分 2024-10-04 加入
Inhibition of mutagenic N-nitroso compound formation in sausage samples by using l-ascorbic acid and α-tocopherol
5天前
已完结
Risk characterization of N-nitrosodimethylamine in pharmaceuticals
8天前
已完结
Volatile nitrosamines in a dry fermented sausage "sucuk": Occurrence and effect of cooking on their formation
8天前
已完结
Commentary of the SKLM to the EFSA opinion on risk assessment of N-nitrosamines in food
8天前
已完结
Occurrence and carcinogenic risk assessment of N-nitrosamines in some dried aquatic products in China
23天前
已完结
Colloid formation and facilitated chromium transport in the coastal area soil induced by freshwater and seawater alternating fluctuations
23天前
已完结
Real-time PCR Detection Methods for Food Allergens (Wheat, Buckwheat, and Peanuts) Using Reference Plasmids
23天前
已完结
A salting out-acetonitrile homogeneous extraction coupled with gas chromatography–mass spectrometry method for the simultaneous determination of thirteen N -nitrosamines in skin care cosmetics
1个月前
已完结
食品中N-亚硝胺类化合物检测、风险评估与控制的研究进展
1个月前
已完结
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