Hoover Povlsen

0 ± 5.3 versus 24.1 ± 3.8, P = 0.67) and the tibial (29.1 ± 8.8 versus 27.1 ± 5.1, P = 0.62), but not the patellar (16.5 ± 4.9 versus 22.7 ± 1.6, P  less then  0.01) cartilage. The same trends were also observed for the current and the previous R2 . In conclusion, the developed R1ρ dispersion imaging scheme has been revealed to be not only ef…[Read more]

The small changes in concentration of unsaturated fatty acids (UFAs) cause a significant influence on the aromatic component of wines. selleck chemicals In this work, the effect of UFAs mixture (including linoleic, oleic, and α-linolenic acids) addition on intra-metabolites and aromatic compounds of two Saccharomyces cerevisiae strain EC1118 and…[Read more]

The small changes in concentration of unsaturated fatty acids (UFAs) cause a significant influence on the aromatic component of wines. selleck chemicals In this work, the effect of UFAs mixture (including linoleic, oleic, and α-linolenic acids) addition on intra-metabolites and aromatic compounds of two Saccharomyces cerevisiae strain EC1118 and…[Read more]