Deciphering key structural elements in the ability of phenolic compounds and plant extracts to alleviate secondary amine N-nitrosation and lipid oxidation in a cured meat model.

In cured meats, nitrite provides microbiological safety, lipid oxidation control and typical sensorial properties although it is associated with N-nitrosamine formation, including cytotoxic and genotoxic ones. This work reports a new test to evaluate…

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