Effect of different cooking methods on proton dynamics and physicochemical attributes in Spanish mackerel assessed by low-field NMR

Article

Abstract: The states of protons within food items are highly related to their physical attributes. In this stu

Palabras claves:

Cooking methods, Lipid oxidation, Protein oxidation, Protons migration, Spanish mackerel, texture

Autores:

Cheng S., Lin R., Mingqian Tan, Sun S., Wang S., Wang Z., Yuan B.

Fuentes:

scopus