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ESR Spectroscopy for the Study of Oxidative Processes in Food and Beverages

  • Andersen M
  • Skibsted L
Springer Netherlands, (2008), 1861-1866
DOI: 10.1007/1-4020-3910-7_212
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Andersen, M. L., & Skibsted, L. H. (2008). ESR Spectroscopy for the Study of Oxidative Processes in Food and Beverages. In Modern Magnetic Resonance (pp. 1861–1866). Springer Netherlands. https://doi.org/10.1007/1-4020-3910-7_212

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