Experimental investigation into the implications of low-intensity magnetic field treatment on the structural and functional properties of rapeseed meal during biofermentation
Garba Betchem, Mokhtar Dabbour, Jamila A. Tuly, Laura Flavorta Billong, Haile Ma
Topics & Concepts
RapeseedFermentationChemistryMealMagnetic fieldAnalytical Chemistry (journal)Materials scienceFood scienceChromatographyPhysicsQuantum mechanicsProteins in Food SystemsMagnetic and Electromagnetic EffectsMeat and Animal Product Quality