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Carbon stable isotopic compositions of citric acid and malic acid in Japanese apricot liqueur decrease as the fruit

Fumikazu Akamatsu1, Yasuhisa Tsuchida2, Takaaki Oe2

  • 1National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-Hiroshima, Hiroshima 739-0046, Japan.

Food Chemistry
|December 4, 2018
PubMed

Keywords:
Carbon stable isotopeFruit liqueurFruit maturityJapanese apricotOrganic acids

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