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Studies on nitrosamine. 1. Contents of nitrite and nitrate in Korean foods (kimchi) and human saliva



Studies on nitrosamine. 1. Contents of nitrite and nitrate in Korean foods (kimchi) and human saliva



Korean Journal of Nutrition 7(4): 193-195



1. Korean kimchi (soup) was sampled at 10 markets. Range between markets was pH 3.8 to 5.8, NaCl 1.5 to 3.1%, acidity 0.38 to 0.62%, nitrite 0.25 to 0.68 X 10-6 and nitrate 35.0 to 92.0 X 10-6. In saliva, the ranges for 5 men and 5 women were nitrite 1.9 to 5.0 X 10-6 and of nitrate 7.6 to 28.0 X 10-6.

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