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: 2021-07-28T10:43:34.939Z
Keywords: Food Science

Cava, Ramon

doi:10.17632/pswpb9wtxy.1

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

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

Description

Files

Categories

Licence