食品科学2011，Vol.32Issue(21)：253-256,4.
低场核磁共振技术在肉与肉制品水分测定及其相关品质特性中的应用
Application of Low-field Nuclear Magnetic Resonance in Determining Water Contents and Other Related Quality Characteristics of Meat and Meat Products：A Review
摘要
Abstract
Low-field nuclear magnetic resonance,with the advantages of rapid and non-destructive determination and small volume samples,has been exploited and applied in the field of meat science.The principle of low-field nuclear magnetic resonance is introduced in this paper.Moreover,recent advances in the application of low-field nuclear magnetic resonance in determining water contents and other related quality characteristics of meat and meat products is outlined.关键词
低场核磁共振技术/肉与肉制品/水分测定/横向弛豫时间/品质特性Key words
low-field nuclear magnetic resonance/meat and meat products/water determination/transverse relaxation time/quality characteristics分类
轻工纺织引用本文复制引用
夏天兰,刘登勇,徐幸莲,周光宏,邵俊花..低场核磁共振技术在肉与肉制品水分测定及其相关品质特性中的应用[J].食品科学,2011,32(21):253-256,4.基金项目
国家自然科学基金项目 （）
南京农业大学青年科技创新基金项目 （）
