Zinc protoporphyrin IX generation by Leuconostoc strains isolated from bulged pasteurized vacuum sliced hams-Reference-Cited by-同舟云学术

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Zinc protoporphyrin IX generation by Leuconostoc strains isolated from bulged pasteurized vacuum sliced hams

Published:2023-12 Issue: Volume:174 Page:113500
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Wu Ying,Deng Jieying,Xu Feiran,Li Xiaomin,Kong Lingjie,Li Cong,Xu Baocai^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference52 articles.

1. Chemical, microbial, color, oxidative and sensory properties of clean-label pastirma produced with raspberry water extracts as a novel ingredient;Aksu;Meat Science,2022

2. Searching for high ZnPP-forming edible bacteria to improve the color of fermented meat products without nitrite/nitrate;Asaduzzaman;Meat Science,2020

3. Parallel enzymatic and non-enzymatic formation of zinc protoporphyrin IX in pork;Becker;Food Chemistry,2012

4. Zinc-protoporphyrin IX promoting activity in pork muscle;Benedini;Lwt,2008

5. Analysis of microbiota structure in cooked ham as influenced by chemical composition and processing treatments: Identification of spoilage bacteria and elucidation on contamination route;Blanco-Lizarazo;Current Research in Food Science,2022

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The pigment transformation from nitrosylheme to Zn-protoporphyrin IX in cooked ham products;Food Bioscience;2024-04

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