Proteolysis involvement in zinc–protoporphyrin IX formation during Parma ham maturation (2014)
Source: Food Research International. Unidade: IQSC
Subjects: ALIMENTOS, BIOTECNOLOGIA
ABNT
GROSSI, Alberto B. et al. Proteolysis involvement in zinc–protoporphyrin IX formation during Parma ham maturation. Food Research International, v. 56, p. 252-259, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2014.01.007. Acesso em: 10 out. 2024.APA
Grossi, A. B., Nascimento, E. S. P. do, Cardoso, D. R., & Skibstede, L. H. (2014). Proteolysis involvement in zinc–protoporphyrin IX formation during Parma ham maturation. Food Research International, 56, 252-259. doi:10.1016/j.foodres.2014.01.007NLM
Grossi AB, Nascimento ESP do, Cardoso DR, Skibstede LH. Proteolysis involvement in zinc–protoporphyrin IX formation during Parma ham maturation [Internet]. Food Research International. 2014 ; 56 252-259.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodres.2014.01.007Vancouver
Grossi AB, Nascimento ESP do, Cardoso DR, Skibstede LH. Proteolysis involvement in zinc–protoporphyrin IX formation during Parma ham maturation [Internet]. Food Research International. 2014 ; 56 252-259.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodres.2014.01.007