Analytical characterization of tequila (silver class) using stable isotope analyses of C, O and atomic absorption as additional criteria to determine authenticity of beverage-Reference-Cited by-同舟云学术

Analytical characterization of tequila (silver class) using stable isotope analyses of C, O and atomic absorption as additional criteria to determine authenticity of beverage

Published:2020-06 Issue: Volume:112 Page:107161
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Fonseca-Aguiñaga Rocío,Gómez-Ruiz Humberto,Miguel-Cruz Floriberto,Romero-Cano Luis A.

Funder

Centro de Investigación para el Desarrollo Industrial

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference33 articles.

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2. Increase in the oxygen stable isotopic composition of water in wine with low ethanol yield;Akamatsu;Scientific Reports,2019

3. Analysis of tequila extracts by solid phase extraction combined with ATR-FTIR spectroscopy;Barbosa-García,2013

4. Authentication of tequila by gas chromatography and stable isotope ratio analyses;Bauer-Christoph;European Food Research and Technology,2003

5. Isotope ratio mass Spectrometry : Analysis of wines from different European countriest;Bréas;Rapid Communications in Mass Spectrometry,1994

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