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
收藏
页码：85 / 92
页数：8
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