Bononi, Monica <br/><br/>
Easy Extraction Method To Evaluate δ13C Vanillin by Liquid Chromatography-Isotopic Ratio Mass Spectrometry in Chocolate Bars and Chocolate Snack Foods.  [electronic resource] 

 -  Journal of agricultural and food chemistry  May 2015 
 - 4777-81 p.  digital 
<br/><br/> Publication Type: Evaluation Study; Journal Article 
<br/><br/><label>ISSN: </label>1520-5118 
<br/><br/><label>Standard No.: </label>10.1021/acs.jafc.5b02136  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Benzaldehydes--analysis<br/>Cacao--chemistry<br/>Carbon Isotopes--chemistry<br/>Chemical Fractionation--methods<br/>Chromatography, High Pressure Liquid--instrumentation<br/>Flavoring Agents--analysis<br/>Mass Spectrometry--methods<br/>Plant Extracts--chemistry<br/>Snacks<br/>Vanilla--chemistry