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Application of Natural Pigments in Ordinary Cooked Ham.
Dias, Sandra; Castanheira, Elisabete M S; Fortes, A Gil; Pereira, David M; Rodrigues, A Rita O; Pereira, Regina; Gonçalves, M Sameiro T.
Afiliación
  • Dias S; Centre of Chemistry, Department of Chemistry, University of Minho, Campus of Gualtar, 4710-057 Braga, Portugal.
  • Castanheira EMS; Centre of Physics, Department of Physics, University of Minho, Campus of Gualtar, 4710-057 Braga, Portugal.
  • Fortes AG; Centre of Chemistry, Department of Chemistry, University of Minho, Campus of Gualtar, 4710-057 Braga, Portugal.
  • Pereira DM; REQUIMTE/LAQV, Laboratory of Pharmacognosy, Department of Chemistry, Faculty of Pharmacy, University of Porto, R. Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal.
  • Rodrigues ARO; Centre of Physics, Department of Physics, University of Minho, Campus of Gualtar, 4710-057 Braga, Portugal.
  • Pereira R; Primor Charcutaria-Prima, S.A, Avenida Santiago de Gavião, n° 1142 Gavião, 4760-003 Vila Nova de Famalicão, Portugal.
  • Gonçalves MST; Centre of Chemistry, Department of Chemistry, University of Minho, Campus of Gualtar, 4710-057 Braga, Portugal.
Molecules ; 25(9)2020 May 10.
Article en En | MEDLINE | ID: mdl-32397593
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Extractos Vegetales / Culinaria / Beta vulgaris / Betalaínas / Carne de Cerdo / Productos de la Carne Límite: Humans Idioma: En Año: 2020 Tipo del documento: Article
Texto completo
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Extractos Vegetales / Culinaria / Beta vulgaris / Betalaínas / Carne de Cerdo / Productos de la Carne Límite: Humans Idioma: En Año: 2020 Tipo del documento: Article