Boisard, Lauriane <br/><br/>
Structure and composition of model cheeses influence sodium NMR mobility, kinetics of sodium release and sodium partition coefficients.  [electronic resource] 

 -  Food chemistry  Jan 2013 
 - 1070-7 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2012.09.035  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cheese--analysis<br/>Ions--chemistry<br/>Kinetics<br/>Magnetic Resonance Spectroscopy<br/>Rheology<br/>Sodium--chemistry<br/>Sodium Chloride