Contribution of vegetables and cured meat to dietary nitrate and nitrite intake in Italian population: Safe level for cured meat and controversial role of vegetables
Submitted: 12 July 2018
Accepted: 21 September 2018
Published: 7 November 2018
Accepted: 21 September 2018
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All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
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Roila R, Branciari R, Staccini B, Ranucci D, Miraglia D, Altissimi MS, Mercuri ML, Haouet NM. Contribution of vegetables and cured meat to dietary nitrate and nitrite intake in Italian population: Safe level for cured meat and controversial role of vegetables. Ital J Food Safety [Internet]. 2018 Nov. 7 [cited 2024 Mar. 29];7(3). Available from: https://www.pagepressjournals.org/ijfs/article/view/7692
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