https://www.selleckchem.com/pr....oducts/Nevirapine(Vi
Furthermore, PLSR analysis revealed that significant correlation was observed between the cooking loss, TPA parameter (chewiness), colour parameter (L*) and LF-NMR parameters. Different frying temperatures and times had a strong effect on the physicochemical properties of mackerel. Good prediction models could be established by proton migration using the LF-NMR technique and PLSR for fried mackerel. Quality control of fried fish could be realized by monitoring the change in LF-NMR data. © 2021 Society of Chemical Industry.
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