Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Rønningen MA"'
Autor:
Kristoffersen KA; Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, NO-1431 Ås, Norway; Faculty of Chemistry, Biotechnology, and Food Science, NMBU - Norwegian University of Life Sciences, P.O. Box 5003, NO-1432 Ås, Norway., Måge I; Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, NO-1431 Ås, Norway., Wubshet SG; Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, NO-1431 Ås, Norway., Böcker U; Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, NO-1431 Ås, Norway., Riiser Dankel K; Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, NO-1431 Ås, Norway., Lislelid A; Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, NO-1431 Ås, Norway; Department of Mechanical, Electronics and Chemical Engineering, Faculty of Technology, Art and Design, OsloMet - Oslo Metropolitan University, P.O. Box 4, St. Olavs plass, NO-0130 Oslo, Norway., Rønningen MA; Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, NO-1431 Ås, Norway; Department of Mechanical, Electronics and Chemical Engineering, Faculty of Technology, Art and Design, OsloMet - Oslo Metropolitan University, P.O. Box 4, St. Olavs plass, NO-0130 Oslo, Norway., Afseth NK; Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, NO-1431 Ås, Norway. Electronic address: nils.kristian.afseth@nofima.no.
Publikováno v:
Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy [Spectrochim Acta A Mol Biomol Spectrosc] 2023 Nov 15; Vol. 301, pp. 122919. Date of Electronic Publication: 2023 May 30.
Autor:
Kristoffersen KA; Nofima - Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, NO-1431 Ås, Norway. Electronic address: kenneth.kristoffersen@nofima.no., Afseth NK; Nofima - Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, NO-1431 Ås, Norway., Böcker U; Nofima - Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, NO-1431 Ås, Norway., Dankel KR; Nofima - Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, NO-1431 Ås, Norway., Rønningen MA; Nofima - Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, NO-1431 Ås, Norway; OsloMet - Oslo Metropolitan University, Faculty of Technology, Art and Design, Department of Mechanical, Electronics and Chemical Engineering, P.O. Box 4, St. Olavs plass, NO-0130 Oslo, Norway., Lislelid A; Nofima - Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, NO-1431 Ås, Norway; OsloMet - Oslo Metropolitan University, Faculty of Technology, Art and Design, Department of Mechanical, Electronics and Chemical Engineering, P.O. Box 4, St. Olavs plass, NO-0130 Oslo, Norway., Ofstad R; Nofima - Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, NO-1431 Ås, Norway., Lindberg D; Nofima - Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, NO-1431 Ås, Norway., Wubshet SG; Nofima - Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, NO-1431 Ås, Norway.
Publikováno v:
Food chemistry [Food Chem] 2022 Jul 15; Vol. 382, pp. 132201. Date of Electronic Publication: 2022 Jan 21.