%0 Journal Article
%T Inhibitory Effect of Blueberry, Curcumin, Prebiotic, and Probiotic on N-Nitrosamine Formation in Cooked Meat Products by Gastrointestinal Simulation
%A M?zrak, Hafsa Sena Sarg?n
%A Da?, Ayhan
%J Journal of Food and Nutrition Research
%V 13
%N 2
%P 77-86
%D 2025
%@ 2333-1240
%M doi:10.12691/jfnr-13-2-4
%U https://pubs.sciepub.com/jfnr/13/2/4