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

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Sylvie Clerjon
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Guilhem Pagès
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CV
Nour El Sabbagh
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Amidou Traoré
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J.-M. Bonny
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Life Sciences [q-bio]
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Submitted on : Monday, August 22, 2022-2:35:59 PM

Last modification on : Tuesday, August 30, 2022-10:04:58 AM

Long-term archiving on: Wednesday, November 23, 2022-10:45:48 PM

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

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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⟩

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