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Online Low-field Nuclear Magnetic Resonance (LF-NMR) and Magnetic Resonance Imaging (MRI) for Food Quality Optimization in Food Processing

Published Online: 2019-08-02

Published Print: 2019-09

Authors

Ezeanaka, Melvina C.

Nsor-Atindana, John

Zhang, Min https://orcid.org/0000-0001-8107-5212
Funding

Funding for this research was provided by:

National Key R&D Program of China (No. 2017YFD0400901)
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Text and Data Mining valid from 2019-08-02

Version of Record valid from 2019-08-02
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Article History

Received: 17 January 2019

Accepted: 29 May 2019

First Online: 2 August 2019

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