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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

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

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