The transnitrosation of secondary amines S-nitrosocysteine in relation to N-nitrosamine formation in cured meats.
D000588:Amines; D000814:Aniline Compounds; D055598:Chemical Phenomena; D002621:Chemistry; D003545:Cysteine / Q000031:analogs & derivatives*; D005511:Food Handling; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D008460:Meat; D009025:Morpholines; D009602:Nitrosamines; D009603:Nitroso Compounds; D011759:Pyrrolidines; D026403:S-Nitrosothiols
D000588:Amines; D000814:Aniline Compounds; D009025:Morpholines; D009602:Nitrosamines; D009603:Nitroso Compounds; D011759:Pyrrolidines; D026403:S-Nitrosothiols; C021315:S-nitrosocysteine; D003545:Cysteine