Applications in Food Sciences
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About this ebook
Applications of NMR Spectroscopy is a book series devoted to publishing the latest advances in the applications of nuclear magnetic resonance (NMR) spectroscopy in various fields of organic chemistry, biochemistry, health and agriculture.
The fourth volume of the series features several reviews focusing on NMR spectroscopic techniques in food sciences. Readers will find references on methods used to test food quality, food color analysis, the role of Tannins in wine taste as well as NMR studies on lipid oxidation and large protein complexes.
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Titles in the series (4)
Applications of NMR Spectroscopy: Volume 3 Rating: 0 out of 5 stars0 ratingsApplications in Food Sciences Rating: 0 out of 5 stars0 ratingsApplications of NMR Spectroscopy: Volume 6 Rating: 0 out of 5 stars0 ratingsApplications of NMR Spectroscopy Volume 7 Rating: 0 out of 5 stars0 ratings
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