2015 1(1) 1, 1-9. DOI: 10.17180/ijmpg-2015-art01.

Treesuwan W, This H. 2015. Monitoring the bioactive compounds in culinary transformation of soymilk: An in situ quantitative NMR study, 1(1), 1, 1-9.

Treesuwan W, This H. 2015. Monitoring the bioactive compounds in culinary transformation of soymilk: An in situ quantitative NMR study, 1(1), 1, 1-9. DOI: 10.17180/ijmpg-2015-art01.

Download: Treesuwan  Treesuwan  W, This H. 2015. Monitoring the bioactive compounds in culinary transformation of soymilk: An in situ quantitative NMR study, 1(1), 1, 1-9. DOI: 10.17180/ijmpg-2015-art01.

1Monitoring the bioactive compounds in culinary transformation of
soymilk: An in situ quantitative NMR study

Witcha Treesuwan1* and Hervé This2,3
1 Institute of Food Research and Product Development, Kasetsart University, Bangkok,
10900, Thailand
2 INRA UMR 1145, Laboratoire de chimie analytique, 16 rue Claude Bernard, 75005 Paris,
France
3 AgroParisTech, UFR de chimie analytique, 16, rue Claude Bernard, 75005 Paris, France

* Corresponding author:
W. Treesuwan, Institute of Food Research and Product Development, Kasetsart University,
Bangkok, 10900, Thailand. Email: ifrwctw@ku.ac.th