Applications of nuclear magnetic resonance spectroscopy to the evaluation of complex food constituents
Year: 2020
Type: review
Source: Food Chemistry
Authors: Ruge Cao, Xinru Liu, Yuqian Liu, Xuqing Zhai, Tianya Cao, Aili Wang, Ju Qiu
Institutions: Tianjin University of Science and Technology, Beijing Technology and Business University, State Key Laboratory of Food Nutrition and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Henan Agricultural University, Chengdu University, Ministry of Agriculture and Rural Affairs
Language: English
Subfield: Spectroscopy
Field: Chemistry
Domain: Physical Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W3092009796