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Fat Content and Nitrite-Curing Influence the Formation of Oxidation Products and NOC-Specific DNA Adducts during In Vitro Digestion of Meat
- Thomas Van Hecke,
- Els Vossen,
- Julie Vanden Bussche,
- Katleen Raes,
- Lynn Vanhaecke,
- Stefaan De Smet
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- Published: June 30, 2014
- https://doi.org/10.1371/journal.pone.0101122