Source: Journal of Magnetic Resonance Analysis. Unidade: FSP
Assunto: QUÍMICA
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ABNT
AREAS, José Alfredo Gomes e WATTS, A. Solid state ²H NMR studies on interaction of myosin with lipids as a model system for food emulsions. Journal of Magnetic Resonance Analysis, v. 2, n. 3, p. 147-148, 1996Tradução . . Acesso em: 09 nov. 2024.APA
Areas, J. A. G., & Watts, A. (1996). Solid state ²H NMR studies on interaction of myosin with lipids as a model system for food emulsions. Journal of Magnetic Resonance Analysis, 2( 3), 147-148.NLM
Areas JAG, Watts A. Solid state ²H NMR studies on interaction of myosin with lipids as a model system for food emulsions. Journal of Magnetic Resonance Analysis. 1996 ; 2( 3): 147-148.[citado 2024 nov. 09 ]Vancouver
Areas JAG, Watts A. Solid state ²H NMR studies on interaction of myosin with lipids as a model system for food emulsions. Journal of Magnetic Resonance Analysis. 1996 ; 2( 3): 147-148.[citado 2024 nov. 09 ]
