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    A. Villaverde, D. Morcuende, M. Estévez, Effect of Curing Agents on the Oxidative and Nitrosative Damage to Meat Proteins during Processing of Fermented Sausages, Journal of Food Science, 2014, 79, 7
  2. 2
    Feibai Zhou, Mouming Zhao, Guowan Su, Chun Cui, Weizheng Sun, Gelation of salted myofibrillar protein under malondialdehyde-induced oxidative stress, Food Hydrocolloids, 2014, 40, 153

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