Characterization of sodium relaxation in food : a mandatory step to reach quantitative sodium images - Archive ouverte HAL Access content directly
Conference Poster Year :

Characterization of sodium relaxation in food : a mandatory step to reach quantitative sodium images

(1) , (1) , (1) , (1) , (1)
1
Sylvie Clerjon
Guilhem Pagès
Nour El Sabbagh
Amidou Traoré
J.-M. Bonny
Fichier principal
Vignette du fichier
2022 SC Aarhus MRFood SodiumRelaxation.pdf (617.04 Ko) Télécharger le fichier
Origin : Files produced by the author(s)

Dates and versions

hal-03757121 , version 1 (22-08-2022)

Identifiers

  • HAL Id : hal-03757121 , version 1

Cite

Sylvie Clerjon, Guilhem Pagès, Nour El Sabbagh, Amidou Traoré, J.-M. Bonny. Characterization of sodium relaxation in food : a mandatory step to reach quantitative sodium images. 15. International Conference on the Applications of Magnetic Resonance in Food Science, Jun 2022, Aarhus, Denmark. ⟨hal-03757121⟩

Collections

INRAE
3 View
2 Download

Share

Gmail Facebook Twitter LinkedIn More