Foods, Vol. 10, Pages 852: New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation
Foods doi: 10.3390/foods10040852
Authors:
Aline Bonifacie
Philippe Gatellier
Aurélie
Foods, Vol. 10, Pages 852: New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation
![ECSense Haus EC Sense House for About Us Page](https://ecsense.com/wp-content/uploads/2021/02/ECSense-Haus.png)