Formation of Zn-protoporphyrin during the elaboration process of non-nitrified serrano dry-cured hams and its relationship with lipolysis
Ricard Bou, Mar Llauger, J. Arnau, Alejandro Olmos, E. Fulladosa
Topics & Concepts
ChemistryLipolysisProtoporphyrinFood scienceNitritePigmentBicepsBiochemistryProtoporphyrin IXOrganic chemistryNitrateSurgeryAdipose tissuePhotodynamic therapyMedicinePorphyrinMeat and Animal Product QualityMuscle metabolism and nutritionBiochemical effects in animals