Zinc protoporphyrin IX predominantly exists as a complex non-enzymatically bound to apo-hemoglobin in Parma ham.

MLA

Zhai, Yang, et al. “Zinc Protoporphyrin IX Predominantly Exists as a Complex Non-Enzymatically Bound to Apo-Hemoglobin in Parma Ham.” Food Chemistry, vol. 395, Nov. 2022, p. 133604. EBSCOhost, https://doi.org/10.1016/j.foodchem.2022.133604.

APA

Zhai, Y., Wang, H.-C., Hayakawa, T., Kumura, H., & Wakamatsu, J.-I. (2022). Zinc protoporphyrin IX predominantly exists as a complex non-enzymatically bound to apo-hemoglobin in Parma ham. Food Chemistry, 395, 133604. https://doi.org/10.1016/j.foodchem.2022.133604

Chicago

Zhai, Yang, Hung-Cheng Wang, Toru Hayakawa, Haruto Kumura, and Jun-Ichi Wakamatsu. 2022. “Zinc Protoporphyrin IX Predominantly Exists as a Complex Non-Enzymatically Bound to Apo-Hemoglobin in Parma Ham.” Food Chemistry 395 (November): 133604. doi:10.1016/j.foodchem.2022.133604.