APA (7th ed.) Citation

Zhai, Y., Abe, H., Wang, H., Hayakawa, T., Kumura, H., & Wakamatsu, J. (2023). Dissociation of ferriheme from oxidized heme proteins and re-reduction of ferriheme to ferroheme are crucial for the formation of zinc protoporphyrin IX in nitrite/nitrate-free dry-cured meat products. Food chemistry, 427, 136755. https://doi.org/10.1016/j.foodchem.2023.136755

Chicago Style (17th ed.) Citation

Zhai, Yang, Haruka Abe, Hung-Cheng Wang, Toru Hayakawa, Haruto Kumura, and Jun-ichi Wakamatsu. "Dissociation of Ferriheme from Oxidized Heme Proteins and Re-reduction of Ferriheme to Ferroheme Are Crucial for the Formation of Zinc Protoporphyrin IX in Nitrite/nitrate-free Dry-cured Meat Products." Food Chemistry 427 (2023): 136755. https://doi.org/10.1016/j.foodchem.2023.136755.

MLA (9th ed.) Citation

Zhai, Yang, et al. "Dissociation of Ferriheme from Oxidized Heme Proteins and Re-reduction of Ferriheme to Ferroheme Are Crucial for the Formation of Zinc Protoporphyrin IX in Nitrite/nitrate-free Dry-cured Meat Products." Food Chemistry, vol. 427, 2023, p. 136755, https://doi.org/10.1016/j.foodchem.2023.136755.