Changing Carbon Isotope Ratio of Atmospheric Carbon Dioxide: Implications for Food Authentication

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 4, 2010, Pages 2364-2367

  Peck, William H ^a   Tubman, Stephanie C ^a,b  

^a Assistant Professor in the University Libraries   (United States)

^b Michigan Technological University   (United States)

Author keywords

Adulteration; Authenticity; Carbon dioxide; Carbon isotopes; Maple syrup

Indexed keywords

CALCIUM CARBONATE; CARBOHYDRATE; CARBON; FOSSIL FUEL; SWEETENING AGENT;

ACER; AIR; ARTICLE; CHEMISTRY; FOOD; FOOD CONTAMINATION; PHOTOSYNTHESIS; PLANT; STANDARD;

ACER; AIR; CALCIUM CARBONATE; CARBOHYDRATES; CARBON ISOTOPES; FOOD; FOOD CONTAMINATION; FOSSIL FUELS; PHOTOSYNTHESIS; PLANTS; SWEETENING AGENTS;

ACER; SACCHARUM; ZEA MAYS;

EID: 77249174828     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf100104s     Document Type: Article

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