波谱学杂志2017，Vol.34Issue(2)：245-256,12.DOI:10.11938/cjmr20170214
磁共振技术在食品质量与安全研究中的应用
Application of Magnetic Resonance Technique to Quality and Safety Evaluation of Food
摘要
Abstract
Food quality and safety evaluation is essential for public health. NMR and MRI techniques have been applied for food quality and safety evaluation, attracting more and more attention. Both NMR and MRI are well-known to be non-destructive and non-invasive, and they are capable of detecting multiple components in the food simultaneously in real time, and providing both chemical and structural information. In order to promote their further applications in food science, the applications of NMR/MRI techniques in food quality and safety evaluation are summarized here.关键词
核磁共振(NMR)/磁共振成像(MRI)/食品/质量与安全Key words
NMR/MRI/food/quality and safety分类
数理科学引用本文复制引用
王小花,孙鹏,张许,刘买利..磁共振技术在食品质量与安全研究中的应用[J].波谱学杂志,2017,34(2):245-256,12.基金项目
国家自然科学基金资助项目(21505153),国家重点基础研究发展计划("913"计划)资助项目(2013CB910200). （21505153）
