nmr image processing software v3.0 (CH Instruments)
90
Structured Review
CH Instruments
nmr image processing software v3.0
Nmr Image Processing Software V3.0, supplied by CH Instruments, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/nmr+data+processing+software/nmr+image+processing+software+v3+0/pm39378724-85-9-16
Average 90 stars, based on 1 article reviews
Nmr Image Processing Software V3.0, supplied by CH Instruments, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/nmr+data+processing+software/nmr+image+processing+software+v3+0/pm39378724-85-9-16
Average 90 stars, based on 1 article reviews
nmr image processing software v3.0 - by Bioz Stars,
2026-10
90/100 stars
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Related Articles
Nuclear Magnetic Resonance:Article Title: Effects of pasteurization temperature and amino acids on the gelation behavior of liquid egg yolk: Emphasizing rheology, gel properties, intermolecular forces and microstructure. Article Snippet: Pipeline blockage caused by liquid egg yolk (LEY) in the pasteurization process has become an urgent problem for egg industry.. This study investigated the effects of amino acids (betaine/proline) on rheology of LEY and gel property of egg yolk gel (EYG) at various pasteurization temperatures (68, 72, and 76 C).. Rheological results revealed that 72 C was the key transition point for increase in LEY thermal aggregation rate. Software:Article Title: Effects of pasteurization temperature and amino acids on the gelation behavior of liquid egg yolk: Emphasizing rheology, gel properties, intermolecular forces and microstructure. Article Snippet: Pipeline blockage caused by liquid egg yolk (LEY) in the pasteurization process has become an urgent problem for egg industry.. This study investigated the effects of amino acids (betaine/proline) on rheology of LEY and gel property of egg yolk gel (EYG) at various pasteurization temperatures (68, 72, and 76 C).. Rheological results revealed that 72 C was the key transition point for increase in LEY thermal aggregation rate. |