Research note: NMR of soymilk

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

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

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

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

 

Date de création : 17 décembre 2023 | Rédaction : Hervé This vo Kientza