Open AccessCharacterization of sodium relaxation in food: a mandatory step to reach quantitative sodium images
Author(s) -
Sylvie Clerjon,
Guilhem Pagès,
Nour El Sabbagh,
Amidou Traoré,
J.-M. Bonny
Publication year - 2022
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - sodium , characterization (materials science) , relaxation (psychology) , computer science , materials science , nanotechnology , medicine , metallurgy