Modulation of the13C/12C ratio of vanillin from vanilla beans during curing
Author:
Affiliation:
1. Givaudan AG; Ueberlandstr. 138; CH-8600 Dübendorf; Switzerland
2. Givaudan Flavors; 1199 Edison Drive, OH 45216; Cincinnati; Ohio; USA
3. Givaudan Flavors; Merry Lane, NJ 07936; East Hanover; New Jersey; USA
Publisher
Wiley
Subject
General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/ffj.3122/fullpdf
Reference26 articles.
1. Grundlagenpapier, “Herkunft und Authentizität von Vanillearomen”, Arbeitsgruppen “Aromastoffe” und “Stabilisotopenanalytik” in der Lebensmittelchemischen Gesellschaft;Lebensmittelchemie,2010
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