Chemical reactivity of nitrite and ascorbate in a cured and cooked meat model implication in nitrosation, nitrosylation and oxidation
| Autor: | Bonifacie, Aline, Promeyrat, Aurélie, Nassy, Gilles, Gatellier, Philippe, Santé-Lhoutellier, Véronique, Théron, Laetitia |
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| Zdroj: | In Food Chemistry 30 June 2021 348 |
| Databáze: | ScienceDirect |
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