https://www.selleckchem.com/products/didox.html
Principal component analysis (PCA) revealed that springiness, hardness, chewiness, T21, and sensory score were correlated with each other (p less then 0.05) and the linear combination of quality indicators and T2transverse relaxation time was established. Besides, temperature fluctuation (batch 3) accelerated the deterioration of bigeye tuna according to the comprehensive score of PCA. Results were based on LF-NMR which can be used to monitor quality changes in a fast non-invasive manner.The demand for sustainable and healthy food is in
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