The Determination of Low Levels of Nitrosamines in Beer Using the Clarus 680 GC/MS and a D-Swafer System
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چکیده
Malt and its derivative products are of particular concern and beer represents (along with fried bacon and tobacco) the major source of ingested nitrosamines in humans. Historically, malt was roasted over open fires and the nitrogen oxide gases in the smoke would react with amines in the malt to form nitrosamines. Modern malt production uses indirect fire roasting and the levels of nitrosamines have consequently dropped significantly – by a factor of over 50x from malt produced 20 years ago.
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