Proton transverse relaxation times depending on the unsaturated fatty acids: a magnetic resonance relaxometric study on beef fat samples
The unsaturated fatty acid content of beef meat is an important property that affects the health and sense of taste of the consumer and determines price. Fresh beef fat samples were measured by a bilateral low-field time-domain proton magnetic resonance (MR) apparatus. The proton transverse relaxati...
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| Autori principali: | , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Taylor & Francis Group
2023-09-01
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| Serie: | International Journal of Food Properties |
| Soggetti: | |
| Accesso online: | https://www.tandfonline.com/doi/10.1080/10942912.2023.2244691 |
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