Article Versions Notes

Sun S, Wang S, Lin R, Cheng S, Yuan B, Wang Z, Tan M. Effect of Different Cooking Methods on Proton Dynamics and Physicochemical Attributes in Spanish Mackerel Assessed by Low-Field NMR. Foods. 2020; 9(3):364. https://doi.org/10.3390/foods9030364

Sun, Shan, Siqi Wang, Rong Lin, Shasha Cheng, Biao Yuan, Zhixiang Wang, and Mingqian Tan. 2020. "Effect of Different Cooking Methods on Proton Dynamics and Physicochemical Attributes in Spanish Mackerel Assessed by Low-Field NMR" Foods 9, no. 3: 364. https://doi.org/10.3390/foods9030364

Sun, S., Wang, S., Lin, R., Cheng, S., Yuan, B., Wang, Z., & Tan, M. (2020). Effect of Different Cooking Methods on Proton Dynamics and Physicochemical Attributes in Spanish Mackerel Assessed by Low-Field NMR. Foods, 9(3), 364. https://doi.org/10.3390/foods9030364