1. Oxidation and nitrosation of meat proteins under gastro-intestinal conditions: Consequences in terms of nutritional and health values of meat. (15th March 2018) Authors: de La Pomélie, Diane; Santé-Lhoutellier, Véronique; Sayd, Thierry; Gatellier, Philippe Journal: Food chemistry Issue: Volume 243(2018) Page Start: 295 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗