Quantitative determination of Zn protoporphyrin IX, heme and protoporphyrin IX in Parma ham by HPLC.
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Effects of Processing Temperature on Color Properties of Dry-Cured Hams Made without Nitrite.A comparative study of zinc protoporphyrin IX-forming properties of animal by-products as sources for improving the color of meat products.Determination of heme in microorganisms using HPLC-MS/MS and cobalt(III) protoporphyrin IX inhibition of heme acquisition in Escherichia coli.Quenching of excited states of red-pigment zinc protoporphyrin IX by hemin and natural reductors in dry-cured hamsIn Vitro Zinc Protoporphyrin IX Formation in Different Meat Sources Related to Potentially Important Intrinsic Parameters
P2860
Quantitative determination of Zn protoporphyrin IX, heme and protoporphyrin IX in Parma ham by HPLC.
description
2008 nî lūn-bûn
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2008年の論文
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2008年学术文章
@wuu
2008年学术文章
@zh
2008年学术文章
@zh-cn
2008年学术文章
@zh-hans
2008年学术文章
@zh-my
2008年学术文章
@zh-sg
2008年學術文章
@yue
2008年學術文章
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name
Quantitative determination of ...... hyrin IX in Parma ham by HPLC.
@en
Quantitative determination of ...... hyrin IX in Parma ham by HPLC.
@nl
type
label
Quantitative determination of ...... hyrin IX in Parma ham by HPLC.
@en
Quantitative determination of ...... hyrin IX in Parma ham by HPLC.
@nl
prefLabel
Quantitative determination of ...... hyrin IX in Parma ham by HPLC.
@en
Quantitative determination of ...... hyrin IX in Parma ham by HPLC.
@nl
P2093
P1433
P1476
Quantitative determination of ...... phyrin IX in Parma ham by HPLC
@en
P2093
Akihito Hattori
Hiroko Odagiri
Takanori Nishimura
P304
P356
10.1016/J.MEATSCI.2008.12.011
P50
P577
2008-12-31T00:00:00Z