ta instruments universal analysis 2000 v.4.2e (TA Instruments)
90
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TA Instruments
ta instruments universal analysis 2000 v.4.2e
Ta Instruments Universal Analysis 2000 V.4.2e, supplied by TA Instruments, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/ta+instruments+universal+analysis+2000+v%2E4%2E2e/ta+instruments+universal+analysis+2000+v+4+2e/10__1021_slash_cg4017273-72-17-21
Average 90 stars, based on 1 article reviews
Ta Instruments Universal Analysis 2000 V.4.2e, supplied by TA Instruments, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/ta+instruments+universal+analysis+2000+v%2E4%2E2e/ta+instruments+universal+analysis+2000+v+4+2e/10__1021_slash_cg4017273-72-17-21
Average 90 stars, based on 1 article reviews
ta instruments universal analysis 2000 v.4.2e - by Bioz Stars,
2026-09
90/100 stars
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other:Article Title: Crystallization Dynamics of Shear Worked Cocoa Butter Article Snippet: Control of heat and mass transfer conditions during chocolate manufacture is a critical factor influencing product quality and performance.. The molecular basis for specific tempering protocols developed by the chocolatiers, and used widely by the food industry, is poorly understood.. Here we show that cooling and shear rates applied during cocoa butter crystallization affect the incorporation of specific triacylglycerol (TAG) molecular species onto the surface of growing seed crystals, thus affecting the different structural levels in a cocoa butter crystal network. |