Effect of pre-frying on distribution of protons and physicochemical qualities of mackerel

Article

Abstract: BACKGROUND: In this work, low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imagi

Palabras claves:

distribution of water and lipid, Frying, LF-NMR, Mackerel, MRI

Autores:

Cheng S., Li D.M., Lin J., Mingqian Tan, Sun S., Wang S., Yi K., Zhang W.

Fuentes:

scopus