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