The application of NMR and MS methods for detection of adulteration of wine, fruit juices, and olive oil. A review

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Etat: Public
Version: de l'auteur⸱e
Licence: Non spécifiée
ID Serval
serval:BIB_7AD3B701C484
Type
Article: article d'un périodique ou d'un magazine.
Collection
Publications
Institution
Titre
The application of NMR and MS methods for detection of adulteration of wine, fruit juices, and olive oil. A review
Périodique
Analytical and Bioanalytical Chemistry
Auteur⸱e⸱s
Ogrinc N., Kosir I.J., Spangenberg J.E., Kidric J.
ISSN-L
1618-2642
Statut éditorial
Publié
Date de publication
2003
Peer-reviewed
Oui
Volume
376
Pages
424-430
Langue
anglais
Résumé
This review covers two important techniques, high resolution nuclear
magnetic resonance (NMR) spectroscopy and mass spectrometry (MS), used
to characterize food products and detect possible adulteration of wine,
fruit juices, and olive oil, all important products of the Mediterranean
Basin. Emphasis is placed on the complementary use of SNIF-NMR
(site-specific natural isotopic fractionation nuclear magnetic
resonance) and IRMS (isotope-ratio mass spectrometry) in association
with chemometric methods for detecting the adulteration.
Création de la notice
26/09/2012 14:11
Dernière modification de la notice
29/10/2020 6:23
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