Proteolysis involvement in zinc–protoporphyrin IX formation during Parma ham maturation

✍ Scribed by Grossi, Alberto B.; do Nascimento, Eduardo S.P.; Cardoso, Daniel R.; Skibsted, Leif H.

• Book ID: 122318399
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 962 KB
• Volume: 56
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2014.01.007