Food Safety Risk Assessment of <i>γ</i>-Butyrolactone Transformation into Dangerous <i>γ</i>-Hydroxybutyric Acid in Beverages by Quantitative <sup>13</sup>C-NMR Technique

<div>The intensity ratio of different carbon atoms plotted against different <i>D</i>1 time points.</div>

Journal of Food Quality

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Figure 4

Figure 4: Food Safety Risk Assessment of <i>γ</i>-Butyrolactone Transformation into Dangerous <i>γ</i>-Hydroxybutyric Acid in Beverages by Quantitative <sup>13</sup>C-NMR Technique 

Figure 4 | Food Safety Risk Assessment of γ-Butyrolactone Transformation into Dangerous γ-Hydroxybutyric Acid in Beverages by Quantitative 13C-NMR Technique 