We researched the effects of sucrose on the spin- spin relaxation property in dough using pulsed field gradient Nuclear Magnetic Resonance ( PFG- NMR) techniques.
利用脉冲梯度场核磁共振技术（PFG-NMR）研究蔗糖对面团自旋-自旋弛豫特性的影响。
Nuclear magnetic resonance (NMR) imaging, X-ray absorption fine structure (XAFS) analysis, transmission electron microscope (TEM), and photocatalytic property testing were carried out.
利用核磁共振仪、扩展X射线吸收精细结构分析、透射电镜对溶胶中的锐钛矿晶体进行深入分析，并考察了锐钛矿晶体的光催化活性。
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