Rapid Approach to Determine Propionic and Sorbic Acid Contents in Bread and Bakery Products Using (1)H NMR Spectroscopy

The food additive sorbic acid is considered as an effective preservative for certain cereal products, and propionic acid is commonly added in bakery wares, e.g., bread and fine bakery wares. The aim of this study was to develop and validate a new nuclear magnetic resonance spectroscopy ((1)H NMR) me...

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Detalles Bibliográficos
Autores principales: Scharinger, Marwa, Kuntz, Marcel, Scharinger, Andreas, Teipel, Jan, Kuballa, Thomas, Walch, Stephan G., Lachenmeier, Dirk W.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7998730/
https://www.ncbi.nlm.nih.gov/pubmed/33802459
http://dx.doi.org/10.3390/foods10030526

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7998730/
https://www.ncbi.nlm.nih.gov/pubmed/33802459
http://dx.doi.org/10.3390/foods10030526

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