Proteolysis involvement in zinc-protoporphyrin IX formation during Parma ham maturation

Alberto Blak Grossi; Eduardo S.P. do Nascimento; Daniel R. Cardoso; Leif Horsfelt Skibsted

doi:10.1016/j.foodres.2014.01.007

Proteolysis involvement in zinc-protoporphyrin IX formation during Parma ham maturation

Alberto Blak Grossi, Eduardo S.P. do Nascimento, Daniel R. Cardoso, Leif Horsfelt Skibsted

Fødevarekemi

26 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Food Research International
Vol/bind	56
Sider (fra-til)	252-259
Antal sider	8
ISSN	0963-9969
DOI	https://doi.org/10.1016/j.foodres.2014.01.007
Status	Udgivet - feb. 2014

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10.1016/j.foodres.2014.01.007

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@article{33c7e21448194f6a9a038f6bd426845c,

title = "Proteolysis involvement in zinc-protoporphyrin IX formation during Parma ham maturation",

keywords = "Parma ham, Myoglobin, Zinc, Protoporphyrin-IX, Cathepsin",

author = "Grossi, {Alberto Blak} and {do Nascimento}, {Eduardo S.P.} and Cardoso, {Daniel R.} and Skibsted, {Leif Horsfelt}",

year = "2014",

month = feb,

doi = "10.1016/j.foodres.2014.01.007",

language = "English",

volume = "56",

pages = "252--259",

journal = "Food Research International",

issn = "0963-9969",

publisher = "Pergamon Press",

}

TY - JOUR

T1 - Proteolysis involvement in zinc-protoporphyrin IX formation during Parma ham maturation

AU - Grossi, Alberto Blak

AU - do Nascimento, Eduardo S.P.

AU - Cardoso, Daniel R.

AU - Skibsted, Leif Horsfelt

PY - 2014/2

Y1 - 2014/2

KW - Parma ham

KW - Myoglobin

KW - Zinc

KW - Protoporphyrin-IX

KW - Cathepsin

U2 - 10.1016/j.foodres.2014.01.007

DO - 10.1016/j.foodres.2014.01.007

M3 - Journal article

SN - 0963-9969

VL - 56

SP - 252

EP - 259

JO - Food Research International

JF - Food Research International

ER -

Proteolysis involvement in zinc-protoporphyrin IX formation during Parma ham maturation

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