Influence of lipid type on water and fat mobility in fermented sausages studied by low-field NMR

Rikke Miklos, H. Mora-Gallego, Flemming Hofmann Larsen, X. Serra, Ling-Zhi Cheong, X. Xu, J. Arnau, Rene Lametsch

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

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@article{5cb5e18b7591483986ecd745b717a53c,

title = "Influence of lipid type on water and fat mobility in fermented sausages studied by low-field NMR",

author = "Rikke Miklos and H. Mora-Gallego and Larsen, {Flemming Hofmann} and X. Serra and Ling-Zhi Cheong and X. Xu and J. Arnau and Rene Lametsch",

year = "2014",

month = jan,

doi = "10.1016/j.meatsci.2013.08.025",

language = "English",

volume = "96",

pages = "617--622",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

number = "1",

}

TY - JOUR

T1 - Influence of lipid type on water and fat mobility in fermented sausages studied by low-field NMR

AU - Miklos, Rikke

AU - Mora-Gallego, H.

AU - Larsen, Flemming Hofmann

AU - Serra, X.

AU - Cheong, Ling-Zhi

AU - Xu, X.

AU - Arnau, J.

AU - Lametsch, Rene

PY - 2014/1

Y1 - 2014/1

U2 - 10.1016/j.meatsci.2013.08.025

DO - 10.1016/j.meatsci.2013.08.025

M3 - Journal article

C2 - 24045062

SN - 0309-1740

VL - 96

SP - 617

EP - 622

JO - Meat Science

JF - Meat Science

IS - 1

ER -