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Volatile N-nitrosamines in processed meat products: An approach for monitoring dietary exposure, assessing human risk, and evaluating variable correlations by principal component analysis and heat map.
Nabizadeh S, Aeini K, Barzegar F, Arabameri M, Hosseini H, Kamankesh M, Mohammadi A. Nabizadeh S, et al. Among authors: aeini k. Food Chem Toxicol. 2024 Jun;188:114649. doi: 10.1016/j.fct.2024.114649. Epub 2024 Apr 9. Food Chem Toxicol. 2024. PMID: 38599275