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Distinguishing glutamic acid in foodstuffs and monosodium glutamate used as seasoning by stable carbon and nitrogen isotope ratios
Recently, a number of consumers have begun to appreciate more natural ingredients and have become less willing to consume monosodium glutamate (MSG) as a seasoning. By measuring stable isotope ratios (δ(13)C and δ(15)N) of glutamic acid contained in foodstuffs and MSG used as seasoning, we attempted...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2018
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6148710/ https://www.ncbi.nlm.nih.gov/pubmed/30255161 http://dx.doi.org/10.1016/j.heliyon.2018.e00800 |