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A correlation of the spin-lattice relaxation with the starch content in the grains of a cereal

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Published in M. Mehring, J.U. von Schütz, H.C. Wolf. 25th congress ampere on magnetic resonance and related phenomena. Stuttgart - 9-14th September 1990 - Stuttgart: Springer. 1990, p. 230-231
Abstract A correlation of the T1 values with the starch content in the grain of oat, investigated during the germination process was found. These results are compared with the measurements of the T1 relaxation values in the pure starch.
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ISBN: 3-540-53136-X
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Proceedings chapter (Published version) (723 Kb) - document accessible for UNIGE members only Limited access to UNIGE
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DEGLI AGOSTI, Robert, LENK, Rudolf, GREPPIN, Hubert. A correlation of the spin-lattice relaxation with the starch content in the grains of a cereal. In: M. Mehring, J.U. von Schütz, H.C. Wolf (Ed.). 25th congress ampere on magnetic resonance and related phenomena. Stuttgart. Stuttgart : Springer, 1990. p. 230-231. https://archive-ouverte.unige.ch/unige:43543

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Deposited on : 2014-12-16

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