States of water vs. temperature in differently hydrated kefir grains
Kefir grains (KG) were studied using low-temperature 1H NMR spectroscopy, DSC, and thermogravimetry to analyse the influence of the hydration degree on the properties of water bound in KG, as well as effects of dispersion media (air, weakly polar CDCl3, CDCl3 + F3CCOOD) and temperature. An increase...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Chuiko Institute of Surface Chemistry of NAS of Ukraine
2016-02-01
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| Series: | Хімія, фізика та технологія поверхні |
| Subjects: | |
| Online Access: | https://cpts.com.ua/index.php/cpts/article/view/369 |
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