Publisher
Springer International Publishing
Reference41 articles.
1. Arbeitsgruppe Aromastoffe. Lebensmittelchemische Gesellschaft der Gesellschaft Deutscher Chemiker. Grundlagenpapier ‘Herkunft und Authentizität von Vanillearomen’ [Internet]. 2016 [cited 2016 Oct 4]. Available from:
https://www.gdch.de/fileadmin/downloads/Netzwerk_und_Strukturen/Fachgruppen/Lebensmittelchemiker/Arbeitsgruppen/aromastoffe/vanille_aroma.pdf
2. Bayle K, Grand M, Chaintreau A, Robins RJ, Fieber W, Sommer H, et al. Internal referencing for 13C position-specific isotope analysis measured by NMR spectrometry. Anal Chem. 2015;87(15):7550–4.
3. Bensaid FF, Wietzerbin K, Martin GJ. Authentication of natural vanilla flavorings: isotopic characterization using degradation of vanillin into guaiacol. J Agric Food Chem. 2002;50(22):6271–5.
4. Bononi M, Quaglia G, Tateo F. Easy extraction method to evaluate δ13C vanillin by liquid chromatography–isotopic ratio mass spectrometry in chocolate bars and chocolate snack foods. J Agric Food Chem. 2015;63(19):4777–81.
5. Brenna JT. Natural intramolecular isotope measurements in physiology: elements of the case for an effort toward high-precision position-specific isotope analysis. Rapid Commun Mass Spectrom. 2001;15(15):1252–62.
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献