A Zn–porphyrin complex contributes to bright red color in Parma ham

• J Wakamatsu

• T Nishimura

• A Hattori

収録刊行物

• Meat Science

  Meat Science 67 (1), 95-100, 2004-05

  Elsevier BV

キーワード

• Food Science

詳細情報

• CRID: 1360574093578550656
• NII論文ID: 120000958440
• DOI: 10.1016/j.meatsci.2003.09.012
• ISSN: 03091740
• Web Site: https://api.elsevier.com/content/article/PII:S0309174003002626?httpAccept=text/xml
• Web Site: https://api.elsevier.com/content/article/PII:S0309174003002626?httpAccept=text/plain
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