Chromatographic determination of 12 dyes in meat products by HPLC-UV-DIODE array detection

The use of food dyes in meat is regulated by the current European and non-European legislation, due to several food safety concerns. A reliable method for the quali-quantitative determination of 12 food dyes (Amaranth, Ponceau 4R, Carmine, Ponceau SX, Ponceau 3R, Allura Red AC, Carmoisine, Erythrosi...

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Detalles Bibliográficos
Autores principales: Iammarino, Marco, Mentana, Annalisa, Centonze, Diego, Palermo, Carmen, Mangiacotti, Michele, Chiaravalle, Antonio Eugenio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2019
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6529403/
https://www.ncbi.nlm.nih.gov/pubmed/31193371
http://dx.doi.org/10.1016/j.mex.2019.04.018

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6529403/
https://www.ncbi.nlm.nih.gov/pubmed/31193371
http://dx.doi.org/10.1016/j.mex.2019.04.018

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