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 Citations (Scopus)

Original language	English
Journal	Meat Science
Volume	75
Issue number	2
Pages (from-to)	203-210
Number of pages	8
ISSN	0309-1740
DOIs	https://doi.org/10.1016/j.meatsci.2006.07.005
Publication status	Published - 2007

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10.1016/j.meatsci.2006.07.005

Cite this

@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 -