1H-HRMAS NMR study of cold smoked Atlantic salmon (Salmo salar) treated with E-beam

Magnetic Resonance in Chemistry

Volumn 51, Issue 6, 2013, Pages 350-357

  Villa, Palmira ^a   Castejón, David ^a   Herraiz, Marta ^b   Herrera, Antonio ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^b INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

cold smoked salmon; food irradiation; food storage; irradiation markers; metabolomic; NMR

Indexed keywords

DIGITAL STORAGE; FOOD PROCESSING; FOOD STORAGE; MAGIC ANGLE SPINNING; PRINCIPAL COMPONENT ANALYSIS; SPECTROSCOPIC ANALYSIS;

ATLANTIC SALMON; COLD-SMOKED SALMON; E-BEAMS; FOOD IRRADIATION; HIGH-RESOLUTION MAGIC ANGLE SPINNING NMR; IRRADIATION MARKER; METABOLOMICS; NMR STUDIES; SALMON SALMO SALAR; SPECTROSCOPIC DATA;

IRRADIATION;

PROTON;

ANIMAL; ARTICLE; ATLANTIC SALMON; FOOD HANDLING; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; SALMON; STANDARD;

ANIMALS; FOOD HANDLING; MAGNETIC RESONANCE SPECTROSCOPY; PROTONS; REFERENCE STANDARDS; SALMO SALAR; SALMON;

EID: 84877828644     PISSN: 07491581     EISSN: 1097458X     Source Type: Journal    
DOI: 10.1002/mrc.3957     Document Type: Article

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