Effects of plant polyphenols and α-tocopherol on lipid oxidation, residual nitrites, biogenic amines, and N-nitrosamines formation during ripening and storage of dry-cured bacon

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Title
Effects of plant polyphenols and α-tocopherol on lipid oxidation, residual nitrites, biogenic amines, and N-nitrosamines formation during ripening and storage of dry-cured bacon
Authors
Keywords
Dry-cured bacon, Polyphenols, Nitrite, Biogenic amines, N-, Nitrosamines
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 60, Issue 1, Pages 199-206
Publisher
Elsevier BV
Online
2014-09-16
DOI
10.1016/j.lwt.2014.09.022

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