1H nuclear magnetic resonance (NMR) fingerprints and low-field- nmr relaxation properties of sunflower oil during thermal oxidation

被引：0
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作者：
Lu, Hai-Yan [1 ]
Wang, Xin [1 ]
Zhao, Ting-Ting [1 ]
Liu, Bao-Lin [1 ]
机构：
[1] Institute of Food Safety and Quality, University of Shanghai for Science and Technology, Shanghai, China
来源：
Modern Food Science and Technology | 2014年 / 30卷 / 08期
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13;
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页码：43 / 50
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