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stelar.it · 2013-11-06 · on the Applications of Magnetic Resonance in Food Science (Iceland, 2008) Temperature 294K 0.1M sodium citrate buffer pH5 0 1% LM pectin solution state(O

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Page 1: stelar.it · 2013-11-06 · on the Applications of Magnetic Resonance in Food Science (Iceland, 2008) Temperature 294K 0.1M sodium citrate buffer pH5 0 1% LM pectin solution state(O
Page 2: stelar.it · 2013-11-06 · on the Applications of Magnetic Resonance in Food Science (Iceland, 2008) Temperature 294K 0.1M sodium citrate buffer pH5 0 1% LM pectin solution state(O
Page 3: stelar.it · 2013-11-06 · on the Applications of Magnetic Resonance in Food Science (Iceland, 2008) Temperature 294K 0.1M sodium citrate buffer pH5 0 1% LM pectin solution state(O
Page 4: stelar.it · 2013-11-06 · on the Applications of Magnetic Resonance in Food Science (Iceland, 2008) Temperature 294K 0.1M sodium citrate buffer pH5 0 1% LM pectin solution state(O