Mass spectrometry evidence for a zink-porphyrin complex as the red pigment in dry-cured Iberian and Parma ham

Jens Kristian Stenbæk Møller; Christina Elslund Adamsen; Rodrigo R. Catharino; Leif Horsfelt Skibsted; Marcos N. Eberlin

doi:10.1016/j.meatsci.2006.07.005

Mass spectrometry evidence for a zink-porphyrin complex as the red pigment in dry-cured Iberian and Parma ham

Jens Kristian Stenbæk Møller, Christina Elslund Adamsen, Rodrigo R. Catharino, Leif Horsfelt Skibsted, Marcos N. Eberlin

33 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Meat Science
Vol/bind	75
Udgave nummer	2
Sider (fra-til)	203-210
Antal sider	8
ISSN	0309-1740
DOI	https://doi.org/10.1016/j.meatsci.2006.07.005
Status	Udgivet - 2007

Adgang til dokumentet

10.1016/j.meatsci.2006.07.005

Citationsformater

@article{2b956000a1c211ddb6ae000ea68e967b,

title = "Mass spectrometry evidence for a zink-porphyrin complex as the red pigment in dry-cured Iberian and Parma ham",

author = "M{\o}ller, {Jens Kristian Stenb{\ae}k} and Adamsen, {Christina Elslund} and Catharino, {Rodrigo R.} and Skibsted, {Leif Horsfelt} and Eberlin, {Marcos N.}",

year = "2007",

doi = "10.1016/j.meatsci.2006.07.005",

language = "English",

volume = "75",

pages = "203--210",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

number = "2",

}

TY - JOUR

T1 - Mass spectrometry evidence for a zink-porphyrin complex as the red pigment in dry-cured Iberian and Parma ham

AU - Møller, Jens Kristian Stenbæk

AU - Adamsen, Christina Elslund

AU - Catharino, Rodrigo R.

AU - Skibsted, Leif Horsfelt

AU - Eberlin, Marcos N.

PY - 2007

Y1 - 2007

U2 - 10.1016/j.meatsci.2006.07.005

DO - 10.1016/j.meatsci.2006.07.005

M3 - Journal article

C2 - 22063651

SN - 0309-1740

VL - 75

SP - 203

EP - 210

JO - Meat Science

JF - Meat Science

IS - 2

ER -