Site-specific carbon isotope measurements of vanillin reference materials by nuclear magnetic resonance spectrometry

Vanillin, one of the world’s most popular flavor used in food and pharmaceutical industries, is extracted from vanilla beans or obtained (bio)-synthetically. The price of natural vanillin is considerably higher than that of its synthetic alternative which leads increasingly to counterfeit vanillin....

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Detalles Bibliográficos
Autores principales: Le, Phuong Mai, Martineau, Estelle, Akoka, Serge, Remaud, Gerald, Chartrand, Michelle M. G., Meija, Juris, Mester, Zoltán
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2022
Materias:
Paper in Forefront
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9482901/
https://www.ncbi.nlm.nih.gov/pubmed/36097194
http://dx.doi.org/10.1007/s00216-022-04292-0

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9482901/
https://www.ncbi.nlm.nih.gov/pubmed/36097194
http://dx.doi.org/10.1007/s00216-022-04292-0

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