LF 1H NMR T2 relaxation rate as affected by water addition, NaCl and pH in fresh, frozen and cooked minced hake

  1. Duflot, M.
  2. Sánchez-Alonso, I.
  3. Duflos, G.
  4. Careche, M.
Revue:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Année de publication: 2019

Volumen: 277

Pages: 229-237

Type: Article

DOI: 10.1016/J.FOODCHEM.2018.10.106 GOOGLE SCHOLAR
La source de données: Scopus