Determination of glycerol carbon stable isotope ratio for the characterization of Italian balsamic vinegars

Published 2018 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Determination of glycerol carbon stable isotope ratio for the characterization of Italian balsamic vinegars
Authors
Keywords
Food composition, Food analysis, Balsamic vinegars, ABTM, ABM, Glycerol, Carbon isotope ratio, GC-C-IRMS
Journal
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume 69, Issue -, Pages 33-38
Publisher
Elsevier BV
Online
2018-02-11
DOI
10.1016/j.jfca.2018.02.002

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.