Fat, cooking method and nitrite-curing of meat influences formation of malondialdehyde and NOC-specific DNA adducts during in vitro digestion

Fat, cooking method and nitrite-curing of meat influences formation of malondialdehyde and NOC-specific DNA adducts during in vitro digestion
T. van Hecke, E. Vossen, J. Vanden Bussche, L. Vanhaecke and S. De Smet