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Journal Articles International Journal of Molecular and Physical Gastronomy Year : 2015

Monitoring the bioactive compounds in culinary transformation of soymilk: An in situ quantitative NMR study - Part 2

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hal-04609229 , version 1 (12-06-2024)

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Witcha Treesuwan, Hervé This, Vo Kientza. Monitoring the bioactive compounds in culinary transformation of soymilk: An in situ quantitative NMR study - Part 2. International Journal of Molecular and Physical Gastronomy, 2015, 1 (2), pp.1-3. ⟨10.17180/ijmpg-2015-art02⟩. ⟨hal-04609229⟩
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