Establishment of a method for determining the origin of glutamic acid in processed food based on carbon and nitrogen stable isotope ratios

Author:

Kobayashi Kazuhiro,Yatsukawa Yoichi,Tanaka Masaharu,Tanabe Soichi,Tanaka Mitsuru,Suzuki TakuyaORCID

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference24 articles.

1. Studies on amino acid fermentation PART I. Production of ʟ-glutamic acid by various microorganisms;Kinoshita;J. Gen. Appl. Microbiol.,1957

2. The Prokaryotes Vol. 1: Chapter 3.2 Amino Acid Production;Kumagai,2006

3. Impact of food labeling information on consumer purchasing decision: with special reference to faculty of agricultural sciences;Bandara;Procedia Food Sci,2016

4. “Questions and Answers on Monosodium glutamate (MSG)”, U.S. Food and Drug Administration (FDA), https://www.fda.gov/food/ingredientspackaginglabeling/foodadditivesingredients/ucm328728.htm. (Accessed 20 July 2018).

5. Development of a method to isolate glutamic acid from foodstuffs for a precise determination of their stable carbon isotope ratio;Kobayashi;Anal. Sci.,2018

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