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Volumn 98, Issue 4, 2014, Pages 665-672

Nitrite promotes protein carbonylation and Strecker aldehyde formation in experimental fermented sausages: Are both events connected?

Author keywords

Curing agents; Protein oxidation; Proteolysis; Strecker aldehydes; TBARS

Indexed keywords

CARBONYLATION; CURING; MEATS; PROTEINS; PROTEOLYSIS;

EID: 84905256156     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2014.06.017     Document Type: Article
Times cited : (52)

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