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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

Food ChemistryAgricultural ChemistryPlant PolyphenolsBiochemistryFood PreservationDry-cured BaconFood ProcessingResidual NitritesFood PreservativesHealth Sciences