ASSIGNMENT OF BITTER ALMOND OIL TO NATURAL AND SYNTHETIC SOURCES BY STABLE ISOTOPE RATIO ANALYSIS

被引：36

作者：

BUTZENLECHNER, M ^{[1
]}

ROSSMANN, A ^{[1
]}

SCHMIDT, HL ^{[1
]}

机构：

[1] TECH UNIV MUNICH,LEHRSTUHL ALLGEMEINE CHEM & BIOCHEM,D-8050 FREISING,FED REP GER

来源：

关键词：

D O I：

10.1021/jf00086a030

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：410 / 412

页数：3

共 9 条

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[9] SCOPE OF THE APPLICATION OF C-13 ISOTOPE MASS-SPECTROMETRY IN FOOD ANALYSIS
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