Proteolysis involvement in zinc-protoporphyrin IX formation during Parma ham maturation
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Food Research International |
| Volume | 56 |
| Pages (from-to) | 252-259 |
| Number of pages | 8 |
| ISSN | 0963-9969 |
| DOIs | |
| Publication status | Published - 2014 |
- Parma ham, Myoglobin, Zinc, Protoporphyrin-IX, Cathepsin
Research areas
ID: 138901916