| 000 | 01221 a2200337 4500 | ||
|---|---|---|---|
| 005 | 20250514161209.0 | ||
| 264 | 0 | _c20040524 | |
| 008 | 200405s 0 0 eng d | ||
| 022 | _a0021-9797 | ||
| 024 | 7 |
_a10.1016/s0021-9797(03)00589-7 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aGodefroy, Sophie | |
| 245 | 0 | 0 |
_aProbing protein hydration and aging of food materials by the magnetic field dependence of proton spin-lattice relaxation times. _h[electronic resource] |
| 260 |
_bJournal of colloid and interface science _cNov 2003 |
||
| 300 |
_a337-42 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 |
_aCheese _xanalysis |
| 650 | 0 | 4 |
_aFats _xanalysis |
| 650 | 0 | 4 | _aFood Technology |
| 650 | 0 | 4 | _aMagnetic Resonance Spectroscopy |
| 650 | 0 | 4 | _aModels, Biological |
| 650 | 0 | 4 |
_aProteins _xchemistry |
| 650 | 0 | 4 | _aProtons |
| 650 | 0 | 4 |
_aWater _xanalysis |
| 700 | 1 | _aKorb, Jean-Pierre | |
| 700 | 1 | _aCreamer, Lawrence K | |
| 700 | 1 | _aWatkinson, Philip J | |
| 700 | 1 | _aCallaghan, Paul T | |
| 773 | 0 |
_tJournal of colloid and interface science _gvol. 267 _gno. 2 _gp. 337-42 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/s0021-9797(03)00589-7 _zAvailable from publisher's website |
| 999 |
_c14324685 _d14324685 |
||