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1 Ergebnisse
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Water extractability of the zinc protoporphyrin IX–myoglobi..:
Abe, Haruka
;
Zhai, Yang
;
Toba, Yu
...
Food Chemistry. 441 (2024) - p. 138317 , 2024
Link:
https://doi.org/10.1016/j.foodchem.2023.138317
RT Journal T1
Water extractability of the zinc protoporphyrin IX–myoglobin complex from Parma ham is pH-dependent
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2023.138317&Exemplar=1&LAN=DE A1 Abe, Haruka A1 Zhai, Yang A1 Toba, Yu A1 Masumo, Hiroki A1 Hayakawa, Toru A1 Kumura, Haruto A1 Wakamatsu, Jun-ichi PB Elsevier BV YR 2024 SN 0308-8146 JF Food Chemistry VO 441 SP 138317 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2023.138317 DO https://doi.org/10.1016/j.foodchem.2023.138317 SF ELIB - SuUB Bremen
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