Formation of Lipid and Protein Oxidation Products during in vitro Gastrointestinal Digestion of Dry-Cured Loins with  Different Contents of Nitrate/Nitrite Added

Name: Formation of Lipid and Protein Oxidation Products during in vitro Gastrointestinal Digestion of Dry-Cured Loins with Different Contents of Nitrate/Nitrite Added
Creator: Ramon Cava
Published: 2021-07-29T09:22:41.820Z
Keywords: Food Science

Cava, Ramon

doi:10.17632/pswpb9wtxy.2

Formation of Lipid and Protein Oxidation Products during in vitro Gastrointestinal Digestion of Dry-Cured Loins with Different Contents of Nitrate/Nitrite Added

Published: 29 July 2021| Version 2 | DOI: 10.17632/pswpb9wtxy.2

Contributor:

Ramon Cava

Description

The set of data contains raw data from dry-cured loin samples used in the simulated digestion and data from the in vitro assay.

Formation of Lipid and Protein Oxidation Products during in vitro Gastrointestinal Digestion of Dry-Cured Loins with Different Contents of Nitrate/Nitrite Added

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