Mechanism of Action of Bacteria Promoting Zinc Protoporphyrin Formation in Xuanwei Ham
The purpose of this study was to investigate the potential association between the bacterial community and zinc protoporphyrin (ZnPP) formation in the biceps femoris (BF) and semimembranosus (SM) muscles of Xuanwei ham of different ages (1, 2, and 3 years old) and to isolate and characterize the dom...
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| Autor Principal: | |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
China Food Publishing Company
2025-12-01
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| Series: | Shipin Kexue |
| Assuntos: | |
| Acceso en liña: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-23-009.pdf |
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