摘要
介绍热分析、电子显微镜、红外光谱、质谱、核磁共振等现代分析技术在食品科研应用中的新进展。它们不仅能进行成份分析,还能进行结构分析和状态分析。
In this paper thermal analysis, electron microscope, infrared spectrometry, mass spec-troscopy, nuclear magnetic resonance, etc. were introduced. These modern analysis techniques can be used to analyze food component, texture and state.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
1995年第2期138-142,共5页
Transactions of the Chinese Society of Agricultural Engineering
