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9篇 您的检索式：作者名="KARLSSON AH"

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		题名	作者	年代	出处	被引量
	1	Continuous distribution analysis of T2 relaxation in meat-an approach in the determination of water-holding capacity显示文摘	Bertram HC Dcnstrup S Karlsson AH		0，，03：	1
	2	Comparative study of low-field NMR relaxation measurements and two traditional methods in the determination of water holding capacity of pork显示文摘	Bertram HC Andersen HJ Karlsson AH		0，，02：	1
	3	Origin of multii-exponential T2 Relaxation in Muscle Myowater显示文摘	Bertram HC Karlsson AH Rasmusen M	2001	Journal of Agricultural Food Chemistry2001，49，：	1
	4	Obtainingregulatory T cells from uraemic patients awaiting kidneytransplantation for use in clinical trials 显示文摘	Berglund D Karlsson M Biglarnia AH	2013	Clin Exp Immunol2013，173，2：	1
	5	Species determination can we detect and quantify meat adulteration显示文摘	BALLIN N VOGENSEN FK KARLSSON AH	2009	Meat Sci2009，，83：	1
	6	Effect of high pressure, temperature and storage on the color of porcine longissimus dorsi显示文摘	BAK KI-I LINDAHL G KARLSSON AH	2012	Meat Science2012，92，6：	1
	7	High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCI显示文摘	BAK KI-I LINDAHL G KARLSSON AH	2012	Meat Science2012，90，3：	1
	8	High peak bone mass associated with physical activity may result in fewet fragility fractures in elderly men显示文摘	Gustavson AH Nyquist F Karlsson C	2003	J Bone Miner Res2003，18，2：	1
	9	Low-field NMR relaxation and NMR-imaging as tools in differentia tion between potato sample and determination of dry matter content in potatoes显示文摘	Thybo AK Andersen HJ Karlsson AH	2003	LWT - Food Science and Teeh nology2003，36，3：	1

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