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Preparation of High-Quality Fermented Fish Product
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Interconnected oxidative and nitrosative reactions in fermented sausages during storage: Modulation by red barberry

Hülya Serpil Kavuşan1, Meltem Serdaroğlu1

  • 1Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, Izmir, Turkey.

Meat Science
|June 28, 2026
PubMed
Abstract

Keywords:
Berberis vulgaris extractFermented sausageLipid and protein oxidationN-nitrosamine formationOxidative and nitrosative reactions

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