Zeolite reduces losses and minimizes fractionation of various flavor compounds during EA-IRMS analysis
| العنوان: | Zeolite reduces losses and minimizes fractionation of various flavor compounds during EA-IRMS analysis |
|---|---|
| المؤلفون: | Monica Bononi, Fabio Francesco Nocito, Fernando Tateo |
| المصدر: | Food Chemistry. 380:132172 |
| بيانات النشر: | Elsevier BV, 2022. |
| سنة النشر: | 2022 |
| مصطلحات موضوعية: | Isotopes, Zeolites, General Medicine, Chemical Fractionation, Food Science, Analytical Chemistry |
| الوصف: | Among the methods for confirming the natural origin of flavor compounds, δ |
| تدمد: | 0308-8146 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::511e29d8f746e39e9a2ab07a530cb8e9 https://doi.org/10.1016/j.foodchem.2022.132172 |
| حقوق: | CLOSED |
| رقم الأكسشن: | edsair.doi.dedup.....511e29d8f746e39e9a2ab07a530cb8e9 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 03088146 |
|---|