Carbon isotopic characterization of cider CO2 by isotope ratio mass spectrometry: a tool for quality and authenticity assessment-Reference-Cited by-同舟云学术

Carbon isotopic characterization of cider CO2 by isotope ratio mass spectrometry: a tool for quality and authenticity assessment

Published:2012-07-02 Issue:16 Volume:26 Page:1753-1760
ISSN:0951-4198
Container-title:Rapid Communications in Mass Spectrometry
language:en
Short-container-title:Rapid Commun. Mass Spectrom.

Author:

Cabañero Ana I.¹,Rupérez Mercedes¹

Affiliation:

1. Laboratorio Arbitral Agroalimentario. Ministerio de Agricultura, Alimentación y Medio Ambiente; C/Aguarón 13; 28023; Madrid; Spain

Publisher

Wiley

Subject

Organic Chemistry,Spectroscopy,Analytical Chemistry

Reference18 articles.

1. Detection of apple juice concentrate in the manufacture of natural and sparkling cider by means of HPLC chemometric sugar analyses;Blanco;J. Agric. Food Chem.,2004

2. Ministerial Order of 1 August 1979 (BOE of 28 August), approving the rules for cider and other drinks derived from apples

3. E.C. Regulation No 2081/92/EEC and 2082/92/EEC of 14 July 1992 'on the protection of geographical indications and designations of origin for agricultural products and foodstuffs' and 'on certificates of specific character for agricultural products and foodstuffs'

4. Council regulation (EEC) Nº 2081/92 'Sidra de Asturias' Nº CE: ES/00260/28.10.2002 PDO

5. Determination of stable isotope ratios in food analysis;Rossman;Food Rev. Int.,2001

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