[1] Zhuang, Pan et al. “Preserved vegetable consumption and its association with mortality among 440,415 people in the China Kadoorie Biobank.” BMC medicine vol. 21,1 135. 5 Apr. 2023, doi:10.1186/s12916-023-02829-3
[2] Yoo JY, Cho HJ, Moon S, Choi J, Lee S, Ahn C, et al. Pickled vegetable and salted fish intake and the risk of gastric cancer: two prospective cohort studies and a meta-analysis. Cancers. 2020;12(4):996. https://doi.org/10.3390/cancers12040996.
[3] 孙长颢.营养与食品卫生学第7版[M].人民卫生出版社.2017:45
[4] 刘文丹,何萍,陈云香,何琼芳,杨彦萍,季守莲.维生素C对市售酸腌菜中亚硝酸盐的影响研究[J].大理学院学报:综合版,2015,14(10):68-70
[5] 陈伊凡,李欢欢,张晋,唐宏刚,郭斯统,周安渊,陈光耀,陈黎洪.酱腌菜中亚硝酸盐控制的研究进展[J].浙江农业科学,2020,61(12):2618-2621
[6] 郑连强,袁先铃,罗燚.酱腌菜天然防腐保鲜技术及应用前景展望[J].中国调味品,2021,46(4):187-192