Fonte: The Fifth International Conference on Applications of Magnetic Resonance in Food Science: book of abstracts. Nome do evento: International Conference on Applications of Magnetic Resonance in Food Science. Unidade: FSP
Assunto: NUTRIÇÃO
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ABNT
AREAS, José Alfredo Gomes et al. Interaction of beta-casein at emulsion interface studied by ²H NMR and molecular modelling; [resumo]. 2000, Anais.. Aveiro: University of Aveiro, 2000. . Acesso em: 09 nov. 2024.APA
Areas, J. A. G., Cassiano, M. M., Glaubitz, C., Gröbner, G., & Watts, A. (2000). Interaction of beta-casein at emulsion interface studied by ²H NMR and molecular modelling; [resumo]. In The Fifth International Conference on Applications of Magnetic Resonance in Food Science: book of abstracts. Aveiro: University of Aveiro.NLM
Areas JAG, Cassiano MM, Glaubitz C, Gröbner G, Watts A. Interaction of beta-casein at emulsion interface studied by ²H NMR and molecular modelling; [resumo]. The Fifth International Conference on Applications of Magnetic Resonance in Food Science: book of abstracts. 2000 ;[citado 2024 nov. 09 ]Vancouver
Areas JAG, Cassiano MM, Glaubitz C, Gröbner G, Watts A. Interaction of beta-casein at emulsion interface studied by ²H NMR and molecular modelling; [resumo]. The Fifth International Conference on Applications of Magnetic Resonance in Food Science: book of abstracts. 2000 ;[citado 2024 nov. 09 ]
