2021•Food ChemistryOpen access

Chemical reactivity of nitrite and ascorbate in a cured and cooked meat model implication in nitrosation, nitrosylation and oxidation

Aline Bonifacie, Aurélie Promeyrat, Gilles Nassy, Philippe Gatellier, Véronique Santé-Lhoutellier, Laëtitia Théron

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Key concepts: Nitrosation, Nitrite, Chemistry, Nitrosylation, Food science, Nitroso Compounds, Nitrosamine, Lipid oxidation

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Chemical reactivity of nitrite and ascorbate in a cured and cooked meat model implication in nitrosation, nitrosylation and oxidation — Research Paper | ScholarLens