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 |
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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 |
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