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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
Abstract
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No abstracts available.
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