Fig. 9. Fermentation of milk monitored using a TR-NUS 13C HSQC experiment. The top panel shows a stack of reconstructed 13C HSQC spectra that correspond to different time points in the fermentation process. The extra 13C dimension separates the ethanol cross peak (A), enabling simple determination of fermentation kinetics. The reaction rate, assuming first-order kinetics (fitted red line), was calculated from the change in ethanol cross peak intensity with (bottom panel). Reprinted with permission from ref. 180, © 2015 American Chemical Society.
