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Chemical reactivity of nitrite and ascorbate in a cured and cooked meat model implication in nitrosation,

Aline Bonifacie1, Aurélie Promeyrat2, Gilles Nassy2

  • 1Institut national de recherche pour l'agriculture, l'alimentation et l'environnement (INRAE), UR370 Qualité des Produits Animaux, F-63122 Saint Genès-Champanelle, France; IFIP - Institut du Porc, 7 Avenue du Général De Gaulle, 94700 Maisons Alfort, France.

Food Chemistry
|February 1, 2021
PubMed

Keywords:
HamNitriteNitrosamineNitrosothiolNitrosylheme

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