Mass spectrometry evidence for a zink-porphyrin complex as the red pigment in dry-cured Iberian and Parma ham
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Meat Science |
| Volume | 75 |
| Issue number | 2 |
| Pages (from-to) | 203-210 |
| Number of pages | 8 |
| ISSN | 0309-1740 |
| DOIs | |
| Publication status | Published - 2007 |
ID: 8064112