我々の研究成果として、翟くんが筆頭著者の「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」がFood Chemistry (JIF = 8.8, JIF Quartile : Q1 (Food Science & Technology / Chemistry, Applied / Nutrition & Dietetics), 2022)に6月26日付で受理されました。
