Double Emulsion Characterisation with PFG-NMR methods: WOW and OWOed. F. Capozzi, L. Laghi, and P. S. Belton
| Zugehörige Institution(en) am KIT | Institut für Mechanische Verfahrenstechnik und Mechanik (MVM) |
| Publikationstyp | Proceedingsbeitrag |
| Publikationsjahr | 2015 |
| Sprache | Englisch |
| Identifikator | ISBN: 978-1-78262-031-0 ISSN: 0577-618x KITopen-ID: 1000051266 |
| Erschienen in | Magnetic Resonance in Food Science : Defining Food by Magnetic Resonance ; [Proceedings of the meeting XII International Conference on the Applications of Magnetic Resonance in Food Science: Defining Food by Magnetic Resonance held in Cesena, Italy 20–23 May, 2014] Ed.: F. Capozzi. |
| Verlag | Royal Society of Chemistry (RSC) |
| Seiten | 120-126 |
| Serie | Special Publication Series ; 349 |