The NMR added value to the green foodomics perspective Advances by machine learning to the holistic view on food and nutrition

von Picone, Gianfranco
Veröffentlicht in: Magnetic resonance in chemistry : MRC (2022)

NMR comparison of in vitro digestion of Parmigiano Reggiano cheese aged 15 and 30 months

von Bordoni, Alessandra
Veröffentlicht in: Magnetic resonance in chemistry : MRC (2011)