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

Meat Science

Volumn 67, Issue 1, 2004, Pages 95-100

  Wakamatsu, J ^a   Nishimura, T ^a   Hattori, A ^a  

^a HOKKAIDO UNIVERSITY   (Japan)

Author keywords

Heme; Parma ham; Substitution; Zinc; Zn protoporphyrin IX

Indexed keywords

HEME; PARMA HAM; SUBSTITUTION; ZN-PROTOPORPHYRINS IX;

ACETONE; COLOR; EXTRACTION; FLUORESCENCE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MOLECULAR WEIGHT; NITRATES; PIGMENTS; PORPHYRINS; PROTEINS; SPECTROSCOPY; ZINC;

MEATS;

EID: 0942267927     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2003.09.012     Document Type: Article

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