Investigation of the Incorporation and Authenticity of C4 Sugars in Natural Sugar Products Distributed in Jeju Using Carbon Isotope Ratio
Author:
Affiliation:
1. Institute of Health and Environment, Jeju Special Self-Governing Province
Publisher
The Korean Society of Food Science and Nutrition
Link
https://pdf.medrang.co.kr/JKFN/2024/053/JKFN053-07-12.pdf
Reference28 articles.
1. AOAC. Official methods of analysis of AOAC. 15th ed. 1990. Available from: https://www.elementar.com/en/applications/application-explorer/detection-of-c4-adulteration-of-honey-according-to-aoac-99812.
2. Variation of strontium stable isotope ratios and origins of strontium in Japanese vegetables and comparison with Chinese vegetables
3. Elemental and stable isotopic study of sweeteners and edible oils: Constraints on food authentication
4. Determining the geographical origin of Chinese cabbages using multielement composition and strontium isotope ratio analyses
5. Carbon isotope measurements of foods containing sugar: A survey
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