Determination of selected protoporphyrins in parma ham with use of 5,10,15,20-tetra(4-hydroxyphenyl)porphyrin as a surrogate standard in the recovery study

Acta Chimica Slovenica

Volumn 61, Issue 4, 2014, Pages 771-777

  De Maere, Hannelore ^a,c   De Mey, Eveline ^a   Baca, Martyna ^b   Sajewicz, Mieczysław ^b   Paelinck, Hubert ^a   Fraeye, Ilse ^a   Kowalska, Teresa ^b  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

^b UNIVERSITY OF SILESIA   (Poland)

^c Groupe ISA Food Quality Laboratory   (France)

Author keywords

5,10,15,20 tetra(4 hydroxyphenyl)porphyrin; Hemin; High performance liquid chromatography; Parma ham; Protoporphyrin iX; Zinc(II)protoporphyrin iX

Indexed keywords

5,10,15,20-TETRA(4-HYDROXYPHENYL)PORPHYRIN; HEMIN; PORPHYRIN; PROTOPORPHYRIN;

ANALYSIS; ANIMAL; CHEMISTRY; FOOD ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MEAT; PIG; PROCEDURES;

ANIMALS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD ANALYSIS; HEMIN; MEAT; PORPHYRINS; PROTOPORPHYRINS; SWINE;

EID: 84921691516     PISSN: 13180207     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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