Abstract
Etude par spectroscopie RMN du H1, de la structure et de la stabilite des mousses de creme, de blanc d'oeuf et de biere. La technique est utilisable pour differents systemes colloidaux
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Published version (
Free)
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
