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Distinguishing glutamic acid in foodstuffs and monosodium glutamate used as seasoning by stable carbon and nitrogen isotope ratios
Recently, a number of consumers have begun to appreciate more natural ingredients and have become less willing to consume monosodium glutamate (MSG) as a seasoning. By measuring stable isotope ratios (δ(13)C and δ(15)N) of glutamic acid contained in foodstuffs and MSG used as seasoning, we attempted...
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| Publicado no: | Heliyon |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6148710/ https://ncbi.nlm.nih.gov/pubmed/30255161 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.heliyon.2018.e00800 |
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