| Autor: |
Chun-Jen Fang, Hsin-Cheng You, Zih-Ling Huang, Che-Lun Hsu, Chia-Fen Tsai, Ya-Tze Lin, Ya-Min Kao, Su-Hsiang Tseng, Der-Yuan Wang, Nan-Wei Su |
| Rok vydání: |
2022 |
| Předmět: |
|
| Zdroj: |
Journal of Food and Drug Analysis. 30:38-45 |
| ISSN: |
2224-6614 |
| DOI: |
10.38212/2224-6614.3398 |
| Popis: |
Rice vinegar plays an important role in daily life. However, some unscrupulous manufacturers may deliberately add synthetic acetic acid in vinegar products to reduce fermentation time and save production costs. To protect the rights and health of consumers, vinegar authenticity must be controlled. The rice vinegar protein was used as an intrinsic reference and its stable carbon isotope ratio (δ |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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