Formation of Lipid and Protein Oxidation Products during In Vitro Gastrointestinal Digestion of Dry-Cured Loins with Different Contents of Nitrate/Nitrite Added

Lavado, Guadalupe; Higuero, Nieves; León Camacho, Manuel; Cava, Ramón

Formation of Lipid and Protein Oxidation Products during In Vitro Gastrointestinal Digestion of Dry-Cured Loins with Different Contents of Nitrate/Nitrite Added

18 Páginas.-- 5 Figuras.-- 3 Tablas

Detalles Bibliográficos
Autores:	Lavado, Guadalupe, Higuero, Nieves, León Camacho, Manuel, Cava, Ramón
Tipo de recurso:	artículo
Estado:	Versión publicada
Fecha de publicación:	2021
País:	España
Institución:	Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:	DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:	oai:digital.csic.es:10261/250408
Acceso en línea:	http://hdl.handle.net/10261/250408
Access Level:	acceso abierto
Palabra clave:	Nitrite Nitrate In vitro digestion Dry-cured loin Conjugated dienes Malondialdehyde Carbonyls Thiols

Descripción
Sumario:	18 Páginas.-- 5 Figuras.-- 3 Tablas

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Formation of Lipid and Protein Oxidation Products during In Vitro Gastrointestinal Digestion of Dry-Cured Loins with Different Contents of Nitrate/Nitrite Added

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