| 标题 |
Chemical reactivity of nitrite and ascorbate in a cured and cooked meat model implication in nitrosation, nitrosylation and oxidation |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Aline Bonifacie; Aurélie Promeyrat; Gilles Nassy; Philippe Gatellier; Véronique Santé-Lhoutellier; et al 出版日期:2021-01-20 |
| 求助人 | |
| 下载 |
PDF的下载单位、IP信息已删除
(2025-6-4)