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Controlling the Size, Shape and Stability of Supramolecular Polymers in Water
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Structure and composition of model cheeses influence sodium NMR mobility, kinetics of sodium release and sodium

Lauriane Boisard1, Isabelle Andriot, Christine Arnould

  • 1CNRS, UMR6265 Centre des Sciences du Goût et de l'Alimentation, F-21000 Dijon, France.

Food Chemistry
|November 6, 2012
PubMed

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