共 22 条
- [1] Chen W., Lin X., Ruan R., Et al., Study on quick and non-destructive estimate the moisture content of food, Food Research and Development, 27, 4, pp. 125-127, (2006)
- [2] Gu X., Ren L., Chen S., Et al., Application of NMR on food research, Science and Technology of Food Industry, 26, 9, pp. 189-191, (2005)
- [3] Chaland B., Mariette F., Marchal P., Et al., 1H nuclear magnetic resonance relaxometric characterization of fat and water states in soft and hard cheese, Journal of Dairy Research, 67, 67, pp. 609-618, (2000)
- [4] Bertram H.C., Rasmussen M., Busk H., Et al., Changes in porcine muscle water characteristics during growth-an in vitro low-field NMR relaxation study, Journal of Magnetic Resonance, 157, 2, pp. 267-276, (2002)
- [5] Bertram H.C., Straadt I.K., Jensen J.A., Et al., Relationship between water mobility and distribution and sensory attributes in pork slaughtered at an age between 90 and 180 days, Meat Science, 77, 2, pp. 190-195, (2007)
- [6] Chen C., Guo B., Application of NMR to the research of dairy products, China Dairy Industry, 35, 7, pp. 32-35, (2007)
- [7] Shao X., Li Y., Effects of blanching on water distribution and water status in sweet corn investigated by using MRI and NMR, Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 25, 10, pp. 302-306, (2009)
- [8] Salomonsen T., Sejersen M.T., Viereck N., Water mobility in acidified milk drinks studied by low-field 1H NMR, International Dairy Journal, 17, pp. 294-301, (2007)
- [9] Zhang X., Zhu S., Huang J., Et al., Analysis on internal moisture changes of carrotslicesduring drying process using low-field NMR, Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 28, 22, pp. 282-287, (2012)
- [10] Han M., Fei Y., Xu X., Et al., Heat-induce gelation of my of ibrillar proteins as affected by pH-A low-field NMR study, Science Agricultural China, 42, 6, pp. 2098-2104, (2009)