The effect of nitrite-curing of chicken, pork and beef on oxidation and NOC-specific DNA adduct formation during in vitro digestion

The effect of nitrite-curing of chicken, pork and beef on oxidation and NOC-specific DNA adduct formation during in vitro digestion
T. Van Hecke, J. Vanden Bussche, L. Vanhaecke, E. Vossen and S. De Smet