Correlations of carbon isotope ratios of wine ingredients for the improved detection of adulterations: I. Organic acids and ethanol

European Food Research and Technology

Volumn 205, Issue 2, 1997, Pages 158-164

  Weber, D ^a   Rossmann A ^a   Schwarz, S ^a   Schmidt, H L ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Adulteration; Carbon 13; Citric acid; Ethanol; Malic acid; Tartaric acid

Indexed keywords

EID: 53249113447     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: None     Document Type: Article

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