Easy Extraction Method To Evaluate δ13C Vanillin by Liquid Chromatography–Isotopic Ratio Mass Spectrometry in Chocolate Bars and Chocolate Snack Foods-Reference-Cited by-同舟云学术

Easy Extraction Method To Evaluate δ13C Vanillin by Liquid Chromatography–Isotopic Ratio Mass Spectrometry in Chocolate Bars and Chocolate Snack Foods

Published:2015-05-12 Issue:19 Volume:63 Page:4777-4781
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Bononi Monica¹,Quaglia Giancarlo²,Tateo Fernando¹

Affiliation:

1. Department of Agricultural and Environmental Sciences—Production, Landscape, Agroenergy, University of Milan, Via Celoria 2, 20133 Milan, Italy

2. Floramo Corporation Laboratories, Via Lime 4, 12047 Rocca de’ Baldi, Cuneo, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b02136

Reference20 articles.

1. Vanilla flavour: production by conventional and biotechnological routes

2. Biotechnological and Molecular Approaches for Vanillin Production: a Review

3. Biovanillin from agro wastes as an alternative food flavour

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