Carbon isotope compositions of whole wine, wine solid residue, and wine ethanol, determined by EA/IRMS and GC/C/IRMS, can record the vine water status—a comparative reappraisal-Reference-Cited by-同舟云学术

Carbon isotope compositions of whole wine, wine solid residue, and wine ethanol, determined by EA/IRMS and GC/C/IRMS, can record the vine water status—a comparative reappraisal

Published:2019-02-04 Issue:10 Volume:411 Page:2031-2043
ISSN:1618-2642
Container-title:Analytical and Bioanalytical Chemistry
language:en
Short-container-title:Anal Bioanal Chem

Author:

Spangenberg Jorge E.,Zufferey Vivian

Publisher

Springer Science and Business Media LLC

Subject

Biochemistry,Analytical Chemistry

Link

http://link.springer.com/article/10.1007/s00216-019-01625-4/fulltext.html

Reference34 articles.

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2. Spangenberg JE, Macko SA, Hunziker J. Characterization of olive oil by carbon isotope analysis of individual fatty acids: implications for authentication. J Agric Food Chem. 1998;46:4179–84.

3. Ogrinc N, Kosir IJ, Spangenberg JE, Kidrić J. The application of NMR and MS methods for detection of adulteration of wine, fruit juices, and olive oil. A review. Anal Bioanal Chem. 2003;376:424–30.

4. Richter EK, Spangenberg JE, Kreuzer M, Leiber F. Characterization of rapeseed (Brassica napus) oils by bulk C, O, H, and fatty acid C stable isotope analyses. J Agric Food Chem. 2010;58:8048–55.

5. Spangenberg JE. Bulk C, H, O, and fatty acid C stable isotope analyses for purity assessment of vegetable oils from the southern and northern hemispheres. Rapid Commun Mass Spectrom. 2016;30:2247–461.

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