%0 Journal Article
%T New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation
%A Bonifacie, Aline
%A Gatellier, Philippe
%A Promeyrat, Aurélie
%A Nassy, Gilles
%A Picgirard, Laurent
%A Scislowski, Valérie
%A Santé-Lhoutellier, Véronique
%A Théron, Laetitia
%J Foods
%V 10
%N 4
%@ 2304-8158
%D 2021-04-14
%I Multidisciplinary Digital Publishing Institute
%~ DeepDyve