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。
The paper mainly discussed the applied effects of high resolution inversion of relaxation spectrum in nuclear magnetic resonance (NMR) logging data.
本文对核磁共振测井数据的高分辨率弛豫谱反演技术及实际应用效果进行了讨论。
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