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- Payton, Summer Conley, et al. Show all 7 Authors
- Food control 2018 v.90 pp. 304-311
- Brussels sprouts; antioxidants; artichokes; ascorbic acid; beets; cabbage; fruits; green beans; humans; kimchi; mushrooms; nitrates; nitrites; olives; polyphenols; public health
- ... Our objective was to investigate nitrate and nitrite contents of acidified and fermented fruits and vegetables. l-ascorbic acid and total phenols were also examined based on the hypothesis that the presence of these antioxidant compounds may influence N-nitrosation reactions upon human consumption. The fermented and acidified vegetable products included 131 samples from multiple lots of 46 differe ...