Formation of Zn-protoporphyrin during the elaboration process of non-nitrified serrano dry-cured hams and its relationship with lipolysis
| Autor: | Bou, Ricard, Llauger, Mar, Arnau, Jacint, Olmos, Alejandro, Fulladosa, Elena |
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| Zdroj: | In Food Chemistry 16 April 2022 374 |
| Databáze: | ScienceDirect |
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