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Levels of nitrate, nitrite and nitrosamines in model sausages during heat treatment and in vitro digestion – The impact of adding nitrite and spinach (Spinacia oleracea L.)

dc.contributor.authorNiklas, Agnieszka A.
dc.contributor.authorBorge, Grethe Iren Andersen
dc.contributor.authorRødbotten, Rune
dc.contributor.authorBerget, Ingunn
dc.contributor.authorMüller, Mette Helen Bjørge
dc.contributor.authorHerrmann, Susan S.
dc.contributor.authorGranby, Kit
dc.contributor.authorKirkhus, Bente
dc.date.accessioned2023-04-21T09:18:07Z
dc.date.available2023-04-21T09:18:07Z
dc.date.created2023-02-27T12:02:31Z
dc.date.issued2023
dc.identifier.citationFood Research International. 2023, 166 .
dc.identifier.issn0963-9969
dc.identifier.urihttps://hdl.handle.net/11250/3064198
dc.language.isoeng
dc.titleLevels of nitrate, nitrite and nitrosamines in model sausages during heat treatment and in vitro digestion – The impact of adding nitrite and spinach (Spinacia oleracea L.)
dc.title.alternativeLevels of nitrate, nitrite and nitrosamines in model sausages during heat treatment and in vitro digestion – The impact of adding nitrite and spinach (Spinacia oleracea L.)
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.pagenumber10
dc.source.volume166
dc.source.journalFood Research International
dc.identifier.doi10.1016/j.foodres.2023.112595
dc.identifier.cristin2129597
dc.relation.projectNofima AS: 12341
dc.relation.projectNorges forskningsråd: 280667
dc.relation.projectNofima AS: 202103
dc.relation.projectNorges forskningsråd: 314599
dc.relation.projectNofima AS: 202101
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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