Proton Dynamics of Water Diffusion in Shrimp Hydrolysates Flour and Effects of Moisture Absorption on Its Properties

Moisture absorbed into shrimp hydrolysates (SHs) flour profoundly affected its properties. The unstored hydrolysate flour was called SHs-0h and SHs stored for 30 h at 25 °C and 75% relative humidity was named SHs-30. During the process of storage, the moisture dynamics in SHs flour were investigated...

وصف كامل

التفاصيل البيبلوغرافية

المؤلفون الرئيسيون:	Yue Zhao, Songyi Lin, Ruiwen Yang, Dong Chen, Na Sun
التنسيق:	Artigo
اللغة:	Inglês
منشور في:	MDPI AG 2021-05-01
سلاسل:	Foods
الموضوعات:	moisture absorption volatile compounds radicals scavenging low-field nuclear magnetic resonance dynamic vapor sorption
الوصول للمادة أونلاين:	https://www.mdpi.com/2304-8158/10/5/1137
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!