Inhibition of nitrosamine formation in fried bacon by propyl gallate and L-ascorbyl palmitate.
D000818:Animals; D001205:Ascorbic Acid; D003296:Cooking; D003653:Decarboxylation; D004041:Dietary Fats; D005707:Gallic Acid / Q000031:analogs & derivatives; D008460:Meat / Q000032:analysis; D008956:Models, Chemical; D009573:Nitrites / Q000032:analysis; D009602:Nitrosamines / Q000096:biosynthesis; D010168:Palmitates; D010879:Piperazines; D011435:Propyl Gallate; D013552:Swine
D004041:Dietary Fats; D009573:Nitrites; D009602:Nitrosamines; D010168:Palmitates; D010879:Piperazines; D005707:Gallic Acid; D011435:Propyl Gallate; D001205:Ascorbic Acid