ESR studies of Mn(II) binding to gellan and carrageenan gels
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference10 articles.
1. Effect of monovalent and divalent cations on the rheological properties of gellan gels
2. Gelation of kappa carrageenan as studied by electron spin resonance spectroscopy
3. Spin–Spin Relaxation Time of Water Protons in κ-Carrageenan Gel
4. Studies of the Cross-linking Process in Gelatin Gels. III. Dependence of Melting Point on Concentration and Molecular Weight
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