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。
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。
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