Exploring the impact of barberry extract and grilling on oxidative and nitrosative reactions in fermented sausages: Insights into lipid-protein oxidation, nitrosamine, and 3-nitrotyrosine as a potential biomarker

Articles > Article · 2025

Authors: Fatma Meltem SERDAROĞLU

MEAT SCIENCE, Journal Indexed in SCI Expanded, International, 2025, vol 226, pp 109830-109830

DOI: 10.1016/j.meatsci.2025.109830

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