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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/38928

Title: Changes in nitrate and nitrite content of four vegetables during storage at refrigerated and ambient temperatures
Authors: J.-C. Chung
S.-S. Chou
D.-F. Hwang
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: storage
vegetables
nitrate
nitrite
Date: 2004-01
Issue Date: 2016-11-16T02:33:32Z
Publisher: Food Additives & Contaminants
Abstract: Abstract: The nitrate and nitrite contents of four kinds of vegetables (spinach, crown daisy, organic Chinese spinach and organic non-heading Chinese cabbage) in Taiwan were determined during storage at both refrigerated (5 ± 1°C) and ambient temperatures (22 ± 1°C) for 7 days. During storage at ambient temperature, nitrate levels in the vegetables dropped significantly from the third day while nitrite levels increased dramatically from the fourth day of storage. However, refrigerated storage did not lead to changes in nitrate and nitrite levels in the vegetables over 7 days.
Relation: 21(4)
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/38928
Appears in Collections:[食品科學系] 期刊論文

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