Formation of Lipid and Protein Oxidation Products during In Vitro Gastrointestinal Digestion of Dry-Cured Loins with Different Contents of Nitrate/Nitrite Added
18 Páginas.-- 5 Figuras.-- 3 Tablas
| Authors: | , , , |
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| Format: | article |
| Status: | Published version |
| Publication Date: | 2021 |
| Country: | España |
| Institution: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repository: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/250408 |
| Online Access: | http://hdl.handle.net/10261/250408 |
| Access Level: | Open access |
| Keyword: | Nitrite Nitrate In vitro digestion Dry-cured loin Conjugated dienes Malondialdehyde Carbonyls Thiols |
| Summary: | 18 Páginas.-- 5 Figuras.-- 3 Tablas |
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