Water Dynamics in Turbot (Scophthalmus maximus) Flesh during Baking and Microwave Heating: Nuclear Magnetic Resonance and Magnetic Resonance Imaging Studies

Article

Abstract: Turbot is a valuable commercial species because of its high nutrition content. Water bkp_redistribut

Palabras claves:

Cooking, Low-field NMR, MRI, turbot, water dynamics

Autores:

Huang L., Mingqian Tan, Song Y., Wang H., Xia K., Xu W., Zang X., Zhu B.W., Zu Y.

Fuentes:

scopus