Stable Isotope Ratios of Herbs and Spices Commonly Used as Herbal Infusions in the Italian Market.

Khatri, Purna K; Larcher, Roberto; Camin, Federica; Ziller, Luca; Tonon, Agostino; Nardin, Tiziana; Bontempo, Luana

Khatri, Purna K; Larcher, Roberto; Camin, Federica; Ziller, Luca; Tonon, Agostino; Nardin, Tiziana; Bontempo, Luana.

Afiliação

Khatri PK; Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige, Italy.
Larcher R; Center Agriculture Food Environment (C3A), University of Trento, Via Mach 1, 38010 San Michele all'Adige, Trentino, Italy.
Camin F; Experiment and Technological Services Department, Technology Transfer Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige, Italy.
Ziller L; Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige, Italy.
Tonon A; Center Agriculture Food Environment (C3A), University of Trento, Via Mach 1, 38010 San Michele all'Adige, Trentino, Italy.
Nardin T; Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige, Italy.
Bontempo L; Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige, Italy.

ACS Omega ; 6(18): 11925-11934, 2021 May 11.

Article em En | MEDLINE | ID: mdl-34056347

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: ACS Omega Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Itália País de publicação: Estados Unidos

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