The use of 2D Laplace inversion in food material

被引：15

作者：

Godefroy, S ^{[1
]}

Creamer, LK ^{[1
]}

Watkinson, PJ ^{[1
]}

Callaghan, PT ^{[1
]}

机构：

[1] Victoria Univ Wellington, MacDiarmid Inst Adv Mat & Nanotechnol, Sch Chem & Phys Sci, Wellington, New Zealand

来源：

MAGNETIC RESONANCE IN FOOD SCIENCE: LATEST DEVELOPMENTS | 2003年 / 286期

关键词：

D O I：

10.1039/9781847551269-00085

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：85 / 92

页数：8

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