Influence of the Distillation Step on the Ratios of Stable Isotopes of Ethanol in Cherry Brandies-Reference-Cited by-同舟云学术

Influence of the Distillation Step on the Ratios of Stable Isotopes of Ethanol in Cherry Brandies

Published:2006-01-13 Issue:3 Volume:54 Page:864-869
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Baudler Ron¹,Adam Ludwig¹,Rossmann Andreas¹,Versini Giuseppe¹,Engel Karl-Heinz¹

Affiliation:

1. Chair of General Food Technology, Center of Food and Life Sciences, Technical University of Munich, Am Forum 2, 85350 Freising-Weihenstephan, Germany, Laboratorium für Stabil-Isotope, Isolab GmbH, Woelkestrasse 9, 85301 Schweitenkirchen, Germany, and Laboratorio di Analisi e Ricerche, Istituto Agrario di San Michele all'Adige, Via Edmondo Mach 1, 38010 San Michele all'Adige, Trento, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf052043a

Reference23 articles.

1. DETERMINATION OF STABLE ISOTOPE RATIOS IN FOOD ANALYSIS

2. A new method for the identification of the origin of ethanols in grain and fruit spirits: high-field quantitative deuterium nuclear magnetic resonance at the natural abundance level

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