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Autor:
Maryam Haifeng Gao Amin, Frans van den Berg, Jean-Marie Bonny, Rasmus Bro, Francesco Capozzi, Jens Duus, Eva Falch, Antonio Gilberto Ferreira, Thierry Gostan, Brian Hills, Nazlin Howell, Penny Hubbard, Jerzy Jaroszewski, Lennart Kenne, Cherl-Ho Lee, Gerard Martin, Ales Mohoric, Nikolaus Nestle, Daniel Pusiol, Serge Rezzi, Edmund T Rolls, Sharifudin M D Shaarani, Geir Humborstad Sorland, Elena Trezza, E Emil Veliyulin, Robert A Wind, Manfred Spraul
The scope of applications of magnetic resonance to food science continues to expand. Recently, the focus has turned to the way in which the interpretation and quantification of magnetic resonance data of complex food systems increasingly requires the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::27dbb66d055b2195cd261f564e72ca21
https://doi.org/10.1039/9781847551276
https://doi.org/10.1039/9781847551276
