Molecular mobility of a system: waxy maize, glycerol and water, studied by NMR (1999)
Source: Advances in magnetic resonance in food science. Conference titles: International Conference on Application of Magnetic Resonance in Food Science. Unidade: FSP
Subjects: TECNOLOGIA DE ALIMENTOS, EXCIPIENTES
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ABNT
JARDIM, D. C. P. et al. Molecular mobility of a system: waxy maize, glycerol and water, studied by NMR. 1999, Anais.. Cambridge: Royal Society of Chemistry, 1999. . Acesso em: 18 out. 2024.APA
Jardim, D. C. P., Mitchell, J. R., Derbyshire, W., Blanshard, J. M. V., & Areas, J. A. G. (1999). Molecular mobility of a system: waxy maize, glycerol and water, studied by NMR. In Advances in magnetic resonance in food science. Cambridge: Royal Society of Chemistry.NLM
Jardim DCP, Mitchell JR, Derbyshire W, Blanshard JMV, Areas JAG. Molecular mobility of a system: waxy maize, glycerol and water, studied by NMR. Advances in magnetic resonance in food science. 1999 ;[citado 2024 out. 18 ]Vancouver
Jardim DCP, Mitchell JR, Derbyshire W, Blanshard JMV, Areas JAG. Molecular mobility of a system: waxy maize, glycerol and water, studied by NMR. Advances in magnetic resonance in food science. 1999 ;[citado 2024 out. 18 ]
