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A Computer Vision System for the Assessment of Ice Cream Melting Behavior
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Infrared spectroscopy used to study ice formation: the effect of trehalose, maltose, and glucose on melting

B Zelent1, J M Vanderkooi

  • 1Johnson Research Foundation, Department of Biochemistry and Biophysics, School of Medicine, University of Pennsylvania, Philadelphia, PA 19104, USA.

Analytical Biochemistry
|April 21, 2009
PubMed

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