Determination of δ¹³C of vanillin in complex food matrices by HS‐SPME‐GC‐C‐IRMS.

Autor: Wilde, Amelie S.¹ (AUTHOR) amsi@food.dtu.dk, Hansen, Anne‐Mette S.² (AUTHOR), Fromberg, Arvid¹ (AUTHOR), Lauritz Frandsen, Henrik¹ (AUTHOR), Smedsgaard, Jørn¹ (AUTHOR)

Publikováno v: Flavour & Fragrance Journal. Jul2020, Vol. 35 Issue 4, p387-393. 7p.

Authenticity of raspberry flavor in food products using SPME-chiral- GC- MS.

Autor: Hansen, Anne‐Mette S.¹, Frandsen, Henrik L.¹, Fromberg, Arvid¹

Publikováno v: Food Science & Nutrition. May2016, Vol. 4 Issue 3, p348-354. 7p.

Authenticity of raspberry flavor in food products using SPME-chiral-GC-MS.

Autor: Hansen AM; National Food Institute Technical University of Denmark Mørkhøj Bygade 19 Søborg DK-2860 Denmark., Frandsen HL; National Food Institute Technical University of Denmark Mørkhøj Bygade 19 Søborg DK-2860 Denmark., Fromberg A; National Food Institute Technical University of Denmark Mørkhøj Bygade 19 Søborg DK-2860 Denmark.

Publikováno v: Food science & nutrition [Food Sci Nutr] 2015 Oct 26; Vol. 4 (3), pp. 348-54. Date of Electronic Publication: 2015 Oct 26 (Print Publication: 2016).