Stable Isotope Ratio Analysis for Origin Authentication of Red Pepper Powders and Soybeans-Reference-Cited by-同舟云学术

Stable Isotope Ratio Analysis for Origin Authentication of Red Pepper Powders and Soybeans

Published:2021-06-30 Issue:6 Volume:50 Page:570-576
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Oh Hyun-Jeong¹^ORCID,Ko Gyeong-a¹,Yang Min-Young¹,Kim Yun-Ju¹

Affiliation:

1. Institute of Health and Environment, Jeju Special Self-Governing Province

Funder

Jeju Special Self-Governing Province Institute of Health and Environment

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://pdf.medrang.co.kr/JKFN/2021/050/JKFN050-06-570.pdf

Reference29 articles.

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2. Seasonal variation in the C, N and S stable isotope composition of retail organic and conventional Irish beef

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4. Bong YS, Ryu JS, Lee KS. Application of stable isotopes to tracing geographical origin of food and to determining its authenticity. Econ Environ Geol. 2009. 42:645-654.

5. An Analysis of Phenolic Compounds, Carbon Isotopes, and Sugar Components of Whiskys Based on the Period of Maturation

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