Evidence of the mechanism underlying zinc protoporphyrin IX formation in nitrite/nitrate-free dry-cured Parma ham
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference60 articles.
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2. Zinc-protoporphyrin formation in nitrite-free Parma Ham and its relationship with intrinsic parameters and red color profile of processed hams;Meat Science;2024-07
3. Revealing the intrinsic relationship between microbial communities and physicochemical properties during ripening of Xuanwei ham;Food Research International;2024-06
4. Water extractability of the zinc protoporphyrin IX–myoglobin complex from Parma ham is pH-dependent;Food Chemistry;2024-05
5. The pigment transformation from nitrosylheme to Zn-protoporphyrin IX in cooked ham products;Food Bioscience;2024-04
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