Construction of IsoVoc Database for the Authentication of Natural Flavours

Flavour is an important quality trait of food and beverages. As the demand for natural aromas increases and the cost of raw materials go up, so does the potential for economically motivated adulteration. In this study, gas chromatography-combustion-isotope ratio mass spectrometry (GC-C-IRMS) analysi...

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Detalles Bibliográficos
Autores principales: Strojnik, Lidija, Hladnik, Jože, Weber, Nika Cvelbar, Koron, Darinka, Stopar, Matej, Zlatić, Emil, Kokalj, Doris, Strojnik, Martin, Ogrinc, Nives
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8306145/
https://www.ncbi.nlm.nih.gov/pubmed/34359420
http://dx.doi.org/10.3390/foods10071550

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8306145/
https://www.ncbi.nlm.nih.gov/pubmed/34359420
http://dx.doi.org/10.3390/foods10071550

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