Investigation of bound and free water in plant-based food material using NMR T 2 relaxometry

MLA

R. Mark Wellard, et al. “Investigation of Bound and Free Water in Plant-Based Food Material Using NMR T 2 Relaxometry.” Innovative Food Science & Emerging Technologies, vol. 38, Dec. 2016, pp. 252–61. EBSCOhost, https://doi.org/10.1016/j.ifset.2016.10.015.

APA

R. Mark Wellard, M. A. Karim, Imran H. Khan, Szilvia Anett Nagy, & Mohammad U. H. Joardder. (2016). Investigation of bound and free water in plant-based food material using NMR T 2 relaxometry. Innovative Food Science & Emerging Technologies, 38, 252–261. https://doi.org/10.1016/j.ifset.2016.10.015

Chicago

R. Mark Wellard, M. A. Karim, Imran H. Khan, Szilvia Anett Nagy, and Mohammad U. H. Joardder. 2016. “Investigation of Bound and Free Water in Plant-Based Food Material Using NMR T 2 Relaxometry.” Innovative Food Science & Emerging Technologies 38 (December): 252–61. doi:10.1016/j.ifset.2016.10.015.