Overview of NMR applications in food science

Autor:	Steve Ablett
Rok vydání:	1992
Předmět:	Engineering Food industry business.industry Food science business ComputingMilieux_MISCELLANEOUS Food Science Biotechnology
Zdroj:	Trends in Food Science & Technology. 3:246-250
ISSN:	0924-2244
DOI:	10.1016/s0924-2244(10)80002-0
Popis:	NMR techniques clearly provide powerful tools for the study of the physical and chemical properties of foods. Here, the major techniques and applications of NMR in food science are summarized in a compact overview of the ‘state of the art’ and future of the use of NMR in the food industry.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::9b0c98995c91d3c1f17f1d05c9394050 https://doi.org/10.1016/s0924-2244(10)80002-0 Zobrazit plný text záznamu