Effect of Different Cooking Methods on Proton Dynamics and Physicochemical Attributes in Spanish Mackerel Assessed by Low-Field NMR.

Foods · 2020 · PMC7142434 · PMID 32245181

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an increasing trendno p-value reported

The yellowness b* representing the degree of lipid oxidation also displayed an increasing trend, indicating that the high heating temperature of roasting and frying resulted in a larger b* value than boiling and steaming.

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