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Cited article:

Influence of the Colloidal Structure of Dairy Gels on Milk Fat Fusion Behavior: Quantification of the Liquid Fat Content by In Situ Quantitative Proton Nuclear Magnetic Resonance Spectroscopy (isq 1H NMR)

Romain Bouteille, Jeanne Perez, Farid Khifer, Delphine Jouan‐Rimbaud‐Bouveresse, Bruno Lecanu and Hervé This
Journal of Food Science 78 (4) (2013)

Study of muscle regeneration using in vitro 2D 1H spectroscopy

B. Gillet, C. Sebrié, A. Bogaert, et al.
Biochimica et Biophysica Acta (BBA) - General Subjects 1724 (3) 333 (2005)