S-nitrosothiols as nitrite alternatives: Effects on residual nitrite, lipid oxidation, volatile profile, and cured color of restructured cooked ham-Reference-Cited by-同舟云学术

S-nitrosothiols as nitrite alternatives: Effects on residual nitrite, lipid oxidation, volatile profile, and cured color of restructured cooked ham

Published:2024-03 Issue: Volume:209 Page:109397
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Andrade Bruna Fernandes,Guimarães Angélica Souza,do Carmo Lorrany Ramos,Tanaka Marcelo Stefanini,Fontes Paulo Rogério,Ramos Alcinéia de Lemos Souza,Ramos Eduardo Mendes

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado de Minas Gerais

Universidade Federal de Lavras

Publisher

Elsevier BV

Subject

Food Science

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