NDLI: Replacement of Nitrite in Meat Products by Natural Bioactive Compounds Results in Reduced Exposure to N-Nitroso Compounds: The PHYTOME Project.

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Replacement of Nitrite in Meat Products by Natural Bioactive Compounds Results in Reduced Exposure to N-Nitroso Compounds: The PHYTOME Project.

Content Provider	Europe PMC
Author	van Breda, Simone G. Mathijs, Karen Pieters, Harm‐Jan Sági‐Kiss, Virág Kuhnle, Gunter G. Georgiadis, Panagiotis Saccani, Giovanna Parolari, Giovanni Virgili, Roberta Sinha, Rashmi Hemke, Gert Hung, Yung Verbeke, Wim Masclee, Ad A. Vleugels‐Simon, Carla B. van Bodegraven, Adriaan A. de Kok, Theo M. the PHYTOME consortium
Related Links	https://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC8530897&blobtype=pdf
Page Count	17
ISSN	16134125
Journal	Molecular Nutrition & Food Research [Mol Nutr Food Res]
Volume Number	65
DOI	10.1002/mnfr.202001214
PubMed Central reference number	PMC8530897
Issue Number	20
PubMed reference number	34382747
e-ISSN	16134133
Language	English
Publisher	John Wiley and Sons Inc.
Publisher Date	2021-08-27
Publisher Place	Hoboken
Access Restriction	Open
Rights License	This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. © 2021 The Authors. Molecular Nutrition & Food Research published by Wiley‐VCH GmbH
Subject Keyword	colorectal cancer risk gene expression genotoxicity human dietary intervention study N‐nitroso compounds
Content Type	Text
Resource Type	Article
Subject	Food Science Biotechnology

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