Differentiation of Synthetic from Biogenic Raw Materials in Various Foods with a Liquid Scintillation Counter
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- MASAI Hiroshi
- Nakano Biochemical Research Institute
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- OHMORI Shouji
- Nakano Biochemical Research Institute
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- KANEKO Takichi
- The Institute of Physical and Chemical Research
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- EBINE Hideo
- National Food Research Institute, Ministry of Agriculture and Forestry
書誌事項
- タイトル別名
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- I. Acetic Acid in Foods
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説明
By estimating the 14C content of many acetic acid samples prepared from vinegars, Worcester sauces, ketchups and pickles with a liquid scintillation counter, it was proved that synthetic acetic acid mixed with biogenic one could be discriminated with considerable accuracy. It was also found that several products obtained from the open market contained synthetic acetic acid though they were represented to have been prepared exclusively from fermentation vinegar.
収録刊行物
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- Agricultural and Biological Chemistry
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Agricultural and Biological Chemistry 37 (6), 1321-1325, 1973
公益社団法人 日本農芸化学会
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詳細情報 詳細情報について
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- CRID
- 1390001206472044288
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- NII論文ID
- 130003415733
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- COI
- 1:CAS:528:DyaE3sXks1ClsLc%3D
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- ISSN
- 18811280
- 00021369
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可