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

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Sylvie Clerjon
Guilhem Pagès
Amidou Traoré
J.-M. Bonny
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hal-03757144 , version 1 (22-08-2022)

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  • HAL Id : hal-03757144 , version 1

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Sylvie Clerjon, Guilhem Pagès, 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-03757144⟩

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