1. Chemical reactivity of nitrite and ascorbate in a cured and cooked meat model implication in nitrosation, nitrosylation and oxidation. (30th June 2021) Authors: Bonifacie, Aline; Promeyrat, Aurélie; Nassy, Gilles; Gatellier, Philippe; Santé-Lhoutellier, Véronique; Théron, Laetitia Journal: Food chemistry Issue: Volume 348(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗