Determination of site-specific D/H isotope ratios of glycerol from different sources by 2H-NMR spectroscopy
- Author
- HERMANN, A1
[1] Chemisches Untersuchungsamt, Nikolaus-von-Weis-Strasse 1, 67346 Speyer, Germany - Source
Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A, European food research and technology (Print). 1999, Vol 208, Num 3, pp 194-197 ; ref : 8 ref
- ISSN
- 1431-4630
- Scientific domain
- Food science technology
- Publisher
- Springer, Berlin
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Keyword (fr)
- Adultération Contrôle qualité Corps gras animal Corps gras végétal Evaluation performance Glycérol Huile animale Méthode analyse Origine Spectrométrie RMN Vin Boisson alcoolisée
- Keyword (en)
- Adulteration Quality control Animal fat Vegetable fat Performance evaluation Glycerol Animal oil Analysis method Origin NMR spectrometry Wine Alcoholic beverage
- Keyword (es)
- Adulteración Control calidad Grasa animal Grasa vegetal Evaluación prestación Glicerol Aceite animal Método análisis Origen Espectrometría RMN Vino Bebida alcohólica
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A01 Methods of analysis, processing and quality control, regulation, standards
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35C Fermented food industries / 002A35C03 Wines and vinegars
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 1817072
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1007/s002170050401 
https://dx.doi.org/10.1007/s002170050401
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