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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...
Autores principales: | Strojnik, Lidija, Hladnik, Jože, Weber, Nika Cvelbar, Koron, Darinka, Stopar, Matej, Zlatić, Emil, Kokalj, Doris, Strojnik, Martin, Ogrinc, Nives |
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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/PMC8306145/ https://www.ncbi.nlm.nih.gov/pubmed/34359420 http://dx.doi.org/10.3390/foods10071550 |
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