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机译:低场NMR和MRI评估脱水和再水化过程中SUR CLAM(MACTRA Chinensis)的水迁移率和分布的动态
School of Food Science and Technology Dalian Polytechnic University 1 Qinggongyuan Ganjingzi District Dalian 116034 China;
School of Food Science and Technology Dalian Polytechnic University 1 Qinggongyuan Ganjingzi District Dalian 116034 China;
School of Food Science and Technology Dalian Polytechnic University 1 Qinggongyuan Ganjingzi District Dalian 116034 China;
School of Food Science and Technology Dalian Polytechnic University 1 Qinggongyuan Ganjingzi District Dalian 116034 China;
NMR; MRI; Sur clam; Drying; PCA;
机译:低场NMR和MRI评估脱水和再水化过程中SUR CLAM(MACTRA Chinensis)的水迁移率和分布的动态
机译:turbo鱼肉在油炸,煮沸和炖制过程中的水动力学及其与颜色和质地特性的关系:低场NMR和MRI研究
机译:1 H NMR研究β-环糊精中的复水/脱水和水迁移率
机译:低场NMR和MRI研究大西洋鲑鱼肌肉(沙摩酱)的脂肪和水
机译:通过低场核磁共振(LF NMR 1H)研究0和4°C下储存的鲑鱼(Salmo solar)的水迁移率及其与腐败过程的相关性
机译:不同烹饪方法对低场NMR评估西班牙鲭鱼质子动力学和物理化学属性的影响