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Journal: Foods, 2021
Volume: 10
Number: 852
852
Article: New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation
Authors: by Aline Bonifacie, Philippe Gatellier, Aurélie Promeyrat, Gilles Nassy, Laurent Picgirard, Valérie Scislowski, Véronique Santé-Lhoutellier and Laetitia Théron
Link: https://www.mdpi.com/2304-8158/10/4/852

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