文献
J-GLOBAL ID:201702272721275253
整理番号:17A1424853
パンの老化における二次元NMR緩和測定の使用:有用なツール【Powered by NICT】
The use of two-dimensional NMR relaxometry in bread staling: a valuable tool?
著者 (8件):
Curti E.
(Siteia.Parma Interdepartmental Centre, University of Parma, Parco Area Delle Scienze 181/a, 43124 Parma, Italy)
,
Curti E.
(Department of Food and Drug, University of Parma, Parco Area Delle Scienze 47/a, 43124 Parma, Italy)
,
Carini E.
(Siteia.Parma Interdepartmental Centre, University of Parma, Parco Area Delle Scienze 181/a, 43124 Parma, Italy)
,
Carini E.
(Department of Food and Drug, University of Parma, Parco Area Delle Scienze 47/a, 43124 Parma, Italy)
,
Cobo M.F.
(Bruker BioSpin GmbH, Silberstreifen 4, 76287 Rheinstetten, Germany)
,
Bocher T.
(Bruker BioSpin GmbH, Silberstreifen 4, 76287 Rheinstetten, Germany)
,
Vittadini E.
(Siteia.Parma Interdepartmental Centre, University of Parma, Parco Area Delle Scienze 181/a, 43124 Parma, Italy)
,
Vittadini E.
(Department of Food and Drug, University of Parma, Parco Area Delle Scienze 47/a, 43124 Parma, Italy)
資料名:
Food Chemistry
(Food Chemistry)
巻:
237
ページ:
766-772
発行年:
2017年
JST資料番号:
H0766A
ISSN:
0308-8146
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)