Foods, Vol. 10, Pages 852: New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation

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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

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