Stable carbon isotopic composition indicates large presence of maize in Brazilian soy sauces ( shoyu )-Reference-Cited by-同舟云学术

Stable carbon isotopic composition indicates large presence of maize in Brazilian soy sauces ( shoyu )

Published:2018-07 Issue: Volume:70 Page:18-21
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Morais M.C.^ORCID,Pellegrinetti T.A.^ORCID,Sturion L.C.^ORCID,Sattolo T.M.S.^ORCID,Martinelli L.A.

Publisher

Elsevier BV

Subject

Food Science

Reference17 articles.

1. Francal cria feira para impulsionar negócios, gastronomia e preservação da memória da culinária japonesa;ABRESI Gastronomia, Hospedagem e Turismo,2015

2. The success of BNF in soybean in Brazil;Alves;Plant Soil,2003

3. Ministry of Tourism;BRAZIL,2017

4. CEPEA, 2017. Retrieved December 17, 2017 from: https://www.cepea.esalq.usp.br.

5. Stable isotope techniques for verifying the declared geographical origin of food in legal cases;Camin;Trends Food Sci. Technol.,2017

Cited by 8 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

1. Isotopic characterization of Brazilian ketchup: Is tomato its main ingredient?;Journal of Food Composition and Analysis;2023-06

2. The influence of seasonal river flooding in food consumption of riverine dwellers in the central Amazon region: an isotopic approach;Archaeological and Anthropological Sciences;2020-08-06

3. Mapping carbon and nitrogen isotopic composition of fingernails to demonstrate a rural–urban nutrition transition in the Center‐West , Northeast, and Amazon regions of Brazil;American Journal of Physical Anthropology;2020-06-03

4. Carbon and Nitrogen Isotope Ratios of Food and Beverage in Brazil;Molecules;2020-03-24

5. Preparation of soy sauce by walnut meal fermentation: Composition, antioxidant properties, and angiotensin‐converting enzyme inhibitory activities;Food Science & Nutrition;2020-02-17