Research Article
Food Safety Risk Assessment of γ-Butyrolactone Transformation into Dangerous γ-Hydroxybutyric Acid in Beverages by Quantitative 13C-NMR Technique
Figure 3
The chemical structure of GBL (a) and GHB (b). The 13C-NMR spectrum of GBL spiked into 0.2% aqueous solution of formic acid (c) and beverages without GBL (d).
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(b) |
(c) |
(d) |