Concepedia

Publication | Closed Access

Mass spectrometric evidence for a zinc–porphyrin complex as the red pigment in dry-cured Iberian and Parma ham

DOI

53

Citations

26

References

2006

Year

Jens K.S. Møller, Christina E. Adamsen, Rodrigo Ramos Catharino, Leif H. Skibsted, Marcos N. Eberlin
Meat Science

References

YearCitations

Page 1