Author/Creator: Wang, Hung-Cheng - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Wang, Hung-Cheng

1. Water-extractable zinc protoporphyrin IX in Parma ham predominantly exists as complexes with hemoglobin and myoglobin. (April 2021)

Authors:: Wang, Hung-Cheng; Hayakawa, Toru; Kumura, Haruto; Wakamatsu, Jun-ichi
Journal:: Food bioscience
Issue:: Volume 40(2021)
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Record Type:: Journal Article
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2. Zinc protoporphyrin IX predominantly exists as a complex non-enzymatically bound to apo-hemoglobin in Parma ham. (30th November 2022)

Authors:: Zhai, Yang; Wang, Hung-Cheng; Hayakawa, Toru; Kumura, Haruto; Wakamatsu, Jun-ichi
Journal:: Food chemistry
Issue:: Volume 395(2022)
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Record Type:: Journal Article
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