HIGHLIGHTS
- who: Claudia Gimu00e9nez-Campillo and colleagues from the Department of Analytical Chemistry, Faculty of Chemistry, Regional Campus of International Excellence, University of Murcia, Murcia, Spain have published the research: Reddish Colour in Cooked Ham Is Developed by a Mixture of Protoporphyrins Including Zn-Protoporphyrin and Protoporphyrin IX, in the Journal: Foods 2022, 11, 4055. of /2022/
- what: In this study the composition of the pigment solution obtained from nitrite and nitrite-free cooked hams was analysed using 80% (v/v) acetone/water solution for extraction. The aim of this study was to further analyse the . . .
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