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[The presence of volatile N-nitrosamines in soy sauce]. 1982

P J Song

UI MeSH Term Description Entries
D009602 Nitrosamines A class of compounds that contain a -NH2 and a -NO radical. Many members of this group have carcinogenic and mutagenic properties. Nitrosamine
D003212 Condiments Aromatic substances added to food before or after cooking to enhance its flavor. These are usually of vegetable origin. Salad Dressing,Condiment,Dressing, Salad,Dressings, Salad,Salad Dressings
D005503 Food Additives Substances used in the processing or storage of foods or animal feed including ANTIOXIDANTS; FOOD PRESERVATIVES; FOOD COLORING AGENTS; FLAVORING AGENTS; ANTI-INFECTIVE AGENTS; EXCIPIENTS and other similarly used substances. Many of the same substances are used as PHARMACEUTIC AIDS. Additive, Food,Additives, Food,Food Additive
D014835 Volatilization A phase transition from liquid state to gas state, which is affected by Raoult's law. It can be accomplished by fractional distillation. Vaporization,Volatility

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