H-HRMAS NMR study of smoked Atlantic salmon (Salmo salar)

Magnetic Resonance in Chemistry

Volumn 48, Issue 9, 2010, Pages 693-703

  Castejón, David ^a   Villa, Palmira ^a   Calvo, Marta M ^b   Santa María, Guillermo ^b   Herraizb, Marta ^b   Herrera, Antonio ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^b INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Food science; HRMAS; Metabolomic; NMR; Salmon

Indexed keywords

FATTY ACIDS; MAGIC ANGLE SPINNING; MUSCLE;

ATLANTIC SALMON; FOOD SCIENCE; HIGH RESOLUTION MAGIC ANGLE SPINNING; HIGH-RESOLUTION MAGIC ANGLE SPINNING NMR; METABOLOMICS; NMR STUDIES; ONE-DIMENSIONAL; SALMON; SALMON SALMO SALAR; SPECTROSCOPIC DATA;

DIGITAL STORAGE;

ACID; AMINO ACID; CARBOHYDRATE; DIPEPTIDE; FATTY ACID; NUCLEOSIDE; PROTON;

ANIMAL; ARTICLE; ATLANTIC SALMON; CHEMISTRY; FOOD HANDLING; METHODOLOGY; MUSCLE; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; OSMOSIS; SEA FOOD; SMOKE; STANDARD;

ACIDS; AMINO ACIDS; ANIMALS; CARBOHYDRATES; DIPEPTIDES; FATTY ACIDS; FOOD HANDLING; MAGNETIC RESONANCE SPECTROSCOPY; MUSCLES; NUCLEOSIDES; OSMOSIS; PROTONS; REFERENCE STANDARDS; SALMO SALAR; SEAFOOD; SMOKE;

EID: 77956376812     PISSN: 07491581     EISSN: 1097458X     Source Type: Journal    
DOI: 10.1002/mrc.2652     Document Type: Article

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