Research Article
Food Safety Risk Assessment of γ-Butyrolactone Transformation into Dangerous γ-Hydroxybutyric Acid in Beverages by Quantitative 13C-NMR Technique
Figure 5
The partially enlarged 13C-NMR of GBL spiked into 0.2% aqueous solution of formic acid (a), GBL spiked into soda water (b), and GBL spiked into coffee drink (c).
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(b) |
(c) |