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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| 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 |