Landbrug og biologi
butter
82%
confocal laser scanning microscopy
16%
cream
75%
crystal structure
14%
crystallization
13%
crystals
37%
differential scanning calorimetry
13%
droplet size
16%
fat globules
52%
heat treatment
56%
lipid content
10%
manufacturing
10%
microstructure
60%
modulus of elasticity
13%
nuclear magnetic resonance spectroscopy
13%
polymorphism
74%
rheological properties
27%
rheology
76%
storage temperature
13%
water
5%
X-ray diffraction
13%
Kemiske forbindelser
Butter
94%
Confocal Laser Scanning Microscopy
16%
Crystal Structure
6%
Crystallization Behavior
14%
Differential Scanning Calorimetry
9%
Fat
54%
Heat Treatment
57%
Microstructure
46%
NMR Spectroscopy
9%
Rheology
62%
Size Distribution
12%
X-Ray Diffraction
6%
Medicin og biovidenskab
Butter
100%
Confocal Microscopy
13%
Crystallization
16%
Differential Scanning Calorimetry
16%
Elastic Modulus
16%
Fats
41%
Hot Temperature
53%
Magnetic Resonance Spectroscopy
11%
Rheology
85%
Temperature
9%
Water
9%
X-Ray Diffraction
16%