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Nitrite promotes protein carbonylation and Strecker aldehyde formation in experimental fermented sausages: are both

A Villaverde1, J Ventanas1, M Estévez1

  • 1TECAL Research Group, Animal Production and Food Science, University of Extremadura, 10003 Cáceres, Spain.

Meat Science
|August 5, 2014
PubMed

Keywords:
Curing agentsProtein oxidationProteolysisStrecker aldehydesTBARS

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