Chemical effects of nitrite reduction during digestion of cured cooked and recooked meat on nitrosation, nitrosylation and oxidation.
- DOI
- 10.1016/j.foodres.2024.114969
- Published
- 2024 Nov
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2024.114969,
title = {Chemical effects of nitrite reduction during digestion of cured cooked and recooked meat on nitrosation, nitrosylation and oxidation.},
author = {Bonifacie A and Aubry L and Sayd T and Bourillon S and Duval A and Kombolo M and Nassy G and Promeyrat A and Santé-Lhoutellier V and Théron L},
year = {2024},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2024.114969},
url = {https://doi.org/10.1016/j.foodres.2024.114969}
}RIS
TY - JOUR TI - Chemical effects of nitrite reduction during digestion of cured cooked and recooked meat on nitrosation, nitrosylation and oxidation. AU - Bonifacie A AU - Aubry L AU - Sayd T AU - Bourillon S AU - Duval A AU - Kombolo M AU - Nassy G AU - Promeyrat A AU - Santé-Lhoutellier V AU - Théron L PY - 2024 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2024.114969 UR - https://doi.org/10.1016/j.foodres.2024.114969 ER -
APA
A, B., L, A., T, S., S, B., A, D., M, K., G, N., A, P., V, S., & L, T. (2024). Chemical effects of nitrite reduction during digestion of cured cooked and recooked meat on nitrosation, nitrosylation and oxidation.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2024.114969
Source records
- pubmed · retrieved 2026-09-26T14:16:14.004Z