UHPLC-MS/MS-based lipidomics for the evaluation of the relationship between lipid changes and Zn-protoporphyrin formation during Nuodeng ham processing-Reference-Cited by-同舟云学术

UHPLC-MS/MS-based lipidomics for the evaluation of the relationship between lipid changes and Zn-protoporphyrin formation during Nuodeng ham processing

Published:2023-12 Issue: Volume:174 Page:113509
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Yang Zijiang,Chen Guanghui,Liao Guozhou^ORCID,Zheng Zhijie,Zhong Yanru,Wang Guiying

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

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4. Formation of Zn-protoporphyrin during the elaboration process of non-nitrified serrano dry-cured hams and its relationship with lipolysis;Bou;Food Chemistry,2022

5. Zinc-protoporphyrin content in commercial Parma hams is affected by proteolysis index and marbling;Bou;Meat Science,2018

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