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
Ramon Cava

Embargo: 28 January 2022, 12:00 AM UTC

This dataset will be made public in 92 days

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When publishing a dataset, a user may choose to defer the date at which the data becomes available (for example, so that it is available at the same time as an associated article). This means that the description and files of that dataset are not publicly available until the embargo date is reached. Meanwhile, some other information about the dataset - such as the contributors, title, citation and associated articles become available immediately, prior to the embargo.

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