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固体13C核磁共振技术在食品科学研究中的应用

固体13C核磁共振技术在食品科学研究中的应用[J]. 食品工业科技, 2013, (01): 392-396. doi: 10.13386/j.issn1002-0306.2013.01.023
引用本文: 固体13C核磁共振技术在食品科学研究中的应用[J]. 食品工业科技, 2013, (01): 392-396. doi: 10.13386/j.issn1002-0306.2013.01.023
Application of solid 13C nuclear magnetic resonance (NMR) in food science[J]. Science and Technology of Food Industry, 2013, (01): 392-396. doi: 10.13386/j.issn1002-0306.2013.01.023
Citation: Application of solid 13C nuclear magnetic resonance (NMR) in food science[J]. Science and Technology of Food Industry, 2013, (01): 392-396. doi: 10.13386/j.issn1002-0306.2013.01.023

固体13C核磁共振技术在食品科学研究中的应用

doi: 10.13386/j.issn1002-0306.2013.01.023
详细信息
  • 中图分类号: TS207.3;O657.2

Application of solid 13C nuclear magnetic resonance (NMR) in food science

  • 摘要: 固体13C核磁共振技术是一种无损、高效的检测技术,在食品科学中有广泛的潜在应用。本文在查阅近5年重要文献的基础上,对固体13C核磁共振技术基本原理及其在食品科学研究中的重要应用进行了综述。固体13C核磁共振技术在食品科学研究中的应用主要包括食品成分分子结构解析、食品品质评价及功能特性测试。最后探讨了该技术应用于食品科学研究的发展前景及存在的主要问题,以期为推动该技术在我国的研究提供文献参考。 
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  • 收稿日期:  2012-07-23

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