ACS Omega
(Apr 2021)
Stable Isotope Ratios of Herbs and Spices Commonly Used as Herbal Infusions in the Italian Market
- Purna K. Khatri,
- Roberto Larcher,
- Federica Camin,
- Luca Ziller,
- Agostino Tonon,
- Tiziana Nardin,
- Luana Bontempo
Affiliations
- Purna K. Khatri
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), San Michele all’Adige, Italy
- Roberto Larcher
- Experiment and Technological Services Department, Technology Transfer Centre, Fondazione Edmund Mach (FEM), San Michele all’Adige, Italy
- Federica Camin
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), San Michele all’Adige, Italy
- Luca Ziller
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), San Michele all’Adige, Italy
- Agostino Tonon
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), San Michele all’Adige, Italy
- Tiziana Nardin
- Experiment and Technological Services Department, Technology Transfer Centre, Fondazione Edmund Mach (FEM), San Michele all’Adige, Italy
- Luana Bontempo
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), San Michele all’Adige, Italy
- DOI
-
https://doi.org/10.1021/acsomega.1c00274
- Journal volume & issue
-
Vol. 6,
no. 18
pp.
11925
– 11934
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