The quantitative impact of water suppression on NMR spectra for compositional analysis of alginates

Tina Salomonsen; H.M. Jensen; Flemming Hofmann Larsen; Søren Balling Engelsen

doi:10.1039/9781847559494-00012

The quantitative impact of water suppression on NMR spectra for compositional analysis of alginates

Tina Salomonsen, H.M. Jensen, Flemming Hofmann Larsen, Søren Balling Engelsen

Originalsprog	Engelsk
Titel	Magnetic resonance in food science : challenges in a changing world
Redaktører	María Guðjónsdóttir, Peter Belton, Graham Webb
Antal sider	8
Forlag	Royal Society of Chemistry
Publikationsdato	2009
Sider	12-19
ISBN (Trykt)	978-0-85404-117-6
ISBN (Elektronisk)	978-1-84755-949-4
DOI	https://doi.org/10.1039/9781847559494-00012
Status	Udgivet - 2009
Begivenhed	International Conference on the Applications of Magnetic Resonance in Food Science - Reykjavik, Island Varighed: 15 sep. 2008 → 17 sep. 2008 Konferencens nummer: 9

Konference

Konference	International Conference on the Applications of Magnetic Resonance in Food Science
Nummer	9
Land/Område	Island
By	Reykjavik
Periode	15/09/2008 → 17/09/2008

Navn	Special publication / RSC Publishing
Nummer	319

Adgang til dokumentet

10.1039/9781847559494-00012

Citationsformater

Salomonsen, T., Jensen, H. M., Larsen, F. H., & Engelsen, S. B. (2009). The quantitative impact of water suppression on NMR spectra for compositional analysis of alginates. I M. Guðjónsdóttir, P. Belton, & G. Webb (red.), Magnetic resonance in food science: challenges in a changing world (s. 12-19). Royal Society of Chemistry. Special publication / RSC Publishing Nr. 319 https://doi.org/10.1039/9781847559494-00012

The quantitative impact of water suppression on NMR spectra for compositional analysis of alginates. / Salomonsen, Tina; Jensen, H.M.; Larsen, Flemming Hofmann et al.

Magnetic resonance in food science: challenges in a changing world. red. / María Guðjónsdóttir; Peter Belton; Graham Webb. Royal Society of Chemistry, 2009. s. 12-19 (Special publication / RSC Publishing; Nr. 319).

Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning › peer review

Salomonsen, T, Jensen, HM, Larsen, FH & Engelsen, SB 2009, The quantitative impact of water suppression on NMR spectra for compositional analysis of alginates. i M Guðjónsdóttir, P Belton & G Webb (red), Magnetic resonance in food science: challenges in a changing world. Royal Society of Chemistry, Special publication / RSC Publishing, nr. 319, s. 12-19, International Conference on the Applications of Magnetic Resonance in Food Science, Reykjavik, Island, 15/09/2008. https://doi.org/10.1039/9781847559494-00012

Salomonsen T, Jensen HM, Larsen FH, Engelsen SB. The quantitative impact of water suppression on NMR spectra for compositional analysis of alginates. I Guðjónsdóttir M, Belton P, Webb G, red., Magnetic resonance in food science: challenges in a changing world. Royal Society of Chemistry. 2009. s. 12-19. (Special publication / RSC Publishing; Nr. 319). doi: 10.1039/9781847559494-00012

Salomonsen, Tina ; Jensen, H.M. ; Larsen, Flemming Hofmann et al. / The quantitative impact of water suppression on NMR spectra for compositional analysis of alginates. Magnetic resonance in food science: challenges in a changing world. red. / María Guðjónsdóttir ; Peter Belton ; Graham Webb. Royal Society of Chemistry, 2009. s. 12-19 (Special publication / RSC Publishing; Nr. 319).

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