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