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

Published: 28 July 2021| Version 1 | DOI: 10.17632/pswpb9wtxy.1
Contributor:
Ramon Cava

Description

Raw data. Dry-cured loin samples used in the simulated digestion In vitro samples

Files

Categories

Food Science

License