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Effect of different cooking methods on proton dynamics and physicochemical attributes in Spanish mackerel assessed by low-field NMR
ArticleAbstract: The states of protons within food items are highly related to their physical attributes. In this stuPalabras claves:Cooking methods, Lipid oxidation, Protein oxidation, Protons migration, Spanish mackerel, textureAutores:Cheng S., Lin R., Mingqian Tan, Sun S., Wang S., Wang Z., Yuan B.Fuentes:scopusWater Dynamics of Mung bean (Vigna radiata) Sprouts Treated with 6-Benzylaminopurine: Discrimination by Low-Field Nuclear Magnetic Resonance and Spectrometry
ArticleAbstract: Mung bean sprouts are a kind of favorite healthy food across the world. As a forbidden plant hormonePalabras claves:6-benzylaminopurine, bean sprouts, Nuclear magnetic resonance, Principal Component Analysis, water dynamicsAutores:Lin Z., Mingqian Tan, Wang R., Wang S.Fuentes:scopus