Radiocarbon concentration and stable carbon isotope ratio in food

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  • 食品中の放射性炭素濃度と炭素安定同位体比 : 素性検査への利用

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Abstract

Commercially available foods were scrutinized by analyses of radiocarbon concentration and stable carbon isotope ratio in order to determine not only their degree of naturalness but also to verify their origin of material (C3 plant or C4 plant). Oil, seasoning and beer were investigated as an example in this paper.

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