Fat content and nitrite-curing influence the formation of oxidation products and NOC-specific DNA adducts during in vitro digestion of meat (Q35198200)

24978825

7 August 2017

title

Fat content and nitrite-curing influence the formation of oxidation products and NOC-specific DNA adducts during in vitro digestion of meat (English)

1 reference

7 August 2017

3

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10 June 2020

Katleen Raes

4

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10 June 2020

Lynn Vanhaecke

5

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10 June 2020

author name string

Thomas Van Hecke

1

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10 June 2020

Els Vossen

2

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10 June 2020

Stefaan De Smet

6

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10 June 2020

language of work or name

English

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publication date

30 June 2014

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7 August 2017

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10 June 2020

volume

9

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issue

6

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page(s)

e101122

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Creative Commons Attribution 4.0 International

10 June 2020

copyright license

start time

30 June 2014

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April 2022 Public Data File from Crossref

copyright status

copyrighted

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cites work

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10.1371/JOURNAL.PONE.0101122

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10 June 2020

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24978825

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