Giménez-Campillo, C.; Hernández, J.d.D.; Guillén, I.; Campillo, N.; Arroyo-Manzanares, N.; Torre-Minguela, C.d.; Viñas, P.
Reddish Colour in Cooked Ham Is Developed by a Mixture of Protoporphyrins Including Zn-Protoporphyrin and Protoporphyrin IX. Foods 2022, 11, 4055.
https://doi.org/10.3390/foods11244055
AMA Style
Giménez-Campillo C, Hernández JdD, Guillén I, Campillo N, Arroyo-Manzanares N, Torre-Minguela Cd, Viñas P.
Reddish Colour in Cooked Ham Is Developed by a Mixture of Protoporphyrins Including Zn-Protoporphyrin and Protoporphyrin IX. Foods. 2022; 11(24):4055.
https://doi.org/10.3390/foods11244055
Chicago/Turabian Style
Giménez-Campillo, Claudia, Juan de Dios Hernández, Isidro Guillén, Natalia Campillo, Natalia Arroyo-Manzanares, Carlos de Torre-Minguela, and Pilar Viñas.
2022. "Reddish Colour in Cooked Ham Is Developed by a Mixture of Protoporphyrins Including Zn-Protoporphyrin and Protoporphyrin IX" Foods 11, no. 24: 4055.
https://doi.org/10.3390/foods11244055
APA Style
Giménez-Campillo, C., Hernández, J. d. D., Guillén, I., Campillo, N., Arroyo-Manzanares, N., Torre-Minguela, C. d., & Viñas, P.
(2022). Reddish Colour in Cooked Ham Is Developed by a Mixture of Protoporphyrins Including Zn-Protoporphyrin and Protoporphyrin IX. Foods, 11(24), 4055.
https://doi.org/10.3390/foods11244055