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

Original language	English
Title of host publication	Magnetic resonance in food science : challenges in a changing world
Editors	María Guðjónsdóttir, Peter Belton, Graham Webb
Number of pages	8
Publisher	Royal Society of Chemistry
Publication date	2009
Pages	12-19
ISBN (Print)	978-0-85404-117-6
ISBN (Electronic)	978-1-84755-949-4
DOIs	https://doi.org/10.1039/9781847559494-00012
Publication status	Published - 2009
Event	International Conference on the Applications of Magnetic Resonance in Food Science - Reykjavik, Iceland Duration: 15 Sept 2008 → 17 Sept 2008 Conference number: 9

Conference

Conference	International Conference on the Applications of Magnetic Resonance in Food Science
Number	9
Country/Territory	Iceland
City	Reykjavik
Period	15/09/2008 → 17/09/2008

Series	Special publication / RSC Publishing
Number	319

Access to Document

10.1039/9781847559494-00012

Cite this

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. In M. Guðjónsdóttir, P. Belton, & G. Webb (Eds.), Magnetic resonance in food science: challenges in a changing world (pp. 12-19). Royal Society of Chemistry. Special publication / RSC Publishing No. 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. ed. / María Guðjónsdóttir; Peter Belton; Graham Webb. Royal Society of Chemistry, 2009. p. 12-19 (Special publication / RSC Publishing; No. 319).

Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › 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. in M Guðjónsdóttir, P Belton & G Webb (eds), Magnetic resonance in food science: challenges in a changing world. Royal Society of Chemistry, Special publication / RSC Publishing, no. 319, pp. 12-19, International Conference on the Applications of Magnetic Resonance in Food Science, Reykjavik, Iceland, 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. In Guðjónsdóttir M, Belton P, Webb G, editors, Magnetic resonance in food science: challenges in a changing world. Royal Society of Chemistry. 2009. p. 12-19. (Special publication / RSC Publishing; No. 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. editor / María Guðjónsdóttir ; Peter Belton ; Graham Webb. Royal Society of Chemistry, 2009. pp. 12-19 (Special publication / RSC Publishing; No. 319).

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