Structure and composition of model cheeses influence sodium NMR mobility, kinetics of sodium release and sodium partition coefficients. [electronic resource]

By: Contributor(s): Producer: 20130521Description: 1070-7 p. digitalISSN:
  • 1873-7072
Subject(s): Online resources: In: Food chemistry vol. 136
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't

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