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Journal: FoodsVolume: 10Number: 852
Article: New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation
  • Authors:
  • Aline Bonifacie1,2,
  • Philippe Gatellier1 and
  • Aurélie Promeyrat3
  • et al.
Link: https://www.mdpi.com/2304-8158/10/4/852

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