The Physicochemical Stability of Oat-based Drinks: With an Emphasis on Rapid Spectroscopy and LF -NMR Characterisation
Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
Standard
The Physicochemical Stability of Oat-based Drinks : With an Emphasis on Rapid Spectroscopy and LF -NMR Characterisation. / Patra, Tiffany.
Department of Food Science, Faculty of Science, University of Copenhagen, 2022. 105 s.Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning
Harvard
Patra, T 2022, The Physicochemical Stability of Oat-based Drinks: With an Emphasis on Rapid Spectroscopy and LF -NMR Characterisation. Department of Food Science, Faculty of Science, University of Copenhagen.
APA
Patra, T. (2022). The Physicochemical Stability of Oat-based Drinks: With an Emphasis on Rapid Spectroscopy and LF -NMR Characterisation. Department of Food Science, Faculty of Science, University of Copenhagen.
Vancouver
Patra T. The Physicochemical Stability of Oat-based Drinks: With an Emphasis on Rapid Spectroscopy and LF -NMR Characterisation. Department of Food Science, Faculty of Science, University of Copenhagen, 2022. 105 s.
Author
Bibtex
@phdthesis{031853f4c2c7413da646a922c2d05906,
title = "The Physicochemical Stability of Oat-based Drinks: With an Emphasis on Rapid Spectroscopy and LF -NMR Characterisation",
author = "Tiffany Patra",
year = "2022",
language = "English",
publisher = "Department of Food Science, Faculty of Science, University of Copenhagen",
}
RIS
TY - BOOK
T1 - The Physicochemical Stability of Oat-based Drinks
T2 - With an Emphasis on Rapid Spectroscopy and LF -NMR Characterisation
AU - Patra, Tiffany
PY - 2022
Y1 - 2022
M3 - Ph.D. thesis
BT - The Physicochemical Stability of Oat-based Drinks
PB - Department of Food Science, Faculty of Science, University of Copenhagen
ER -
ID: 337583364