Effect of plant polyphenols on the physicochemical properties, residual nitrites, and N-nitrosamine formation in dry-fried bacon
Siyang Deng, Shuo Shi, Xiufang Xia
Topics & Concepts
PolyphenolChemistryTBARSFood scienceNitrosamineNitriteAscorbic acidAntioxidantLipid oxidationThiobarbituric acidNitrosationBiochemistryLipid peroxidationOrganic chemistryCarcinogenNitratePhytochemicals and Antioxidant ActivitiesMeat and Animal Product QualityBiochemical effects in animals