ROILA, R.; BRANCIARI, R.; STACCINI, B.; RANUCCI, D.; MIRAGLIA, D.; ALTISSIMI, M. S.; MERCURI, M. L.; HAOUET, N. M. 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. Italian Journal of Food Safety, [S. l.], v. 7, n. 3, 2018. DOI: 10.4081/ijfs.2018.7692. Disponível em: https://www.pagepressjournals.org/ijfs/article/view/7692. Acesso em: 24 apr. 2024.