Reddish Colour in Cooked Ham Is Developed by a Mixture of Protoporphyrins Including Zn-Protoporphyrin and Protoporphyrin IX

  1. Giménez-Campillo, C.
  2. Hernández, J.D.D.
  3. Guillén, I.
  4. Campillo, N.
  5. Arroyo-Manzanares, N.
  6. Torre-Minguela, C.D.
  7. Viñas, P.
Journal:
Foods

ISSN: 2304-8158

Year of publication: 2022

Volume: 11

Issue: 24

Type: Article

DOI: 10.3390/FOODS11244055 GOOGLE SCHOLAR lock_openOpen access editor

Sustainable development goals

Data source: Scopus