Detecting Dye-Contaminated Vegetables Using Low-Field NMR Relaxometry

Dyeing vegetables with harmful compounds has become an alarming public health issue over the past few years. Excessive consumption of these dyed vegetables can cause severe health hazards, including cancer. Copper sulfate, malachite green, and Sudan red are some of the non-food-grade dyes widely use...

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Detalles Bibliográficos
Autores principales: Shomaji, Sumaiya, Masna, Naren Vikram Raj, Ariando, David, Deb Paul, Shubhra, Horace-Herron, Kelsey, Forte, Domenic, Mandal, Soumyajit, Bhunia, Swarup
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8469677/
https://www.ncbi.nlm.nih.gov/pubmed/34574342
http://dx.doi.org/10.3390/foods10092232

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8469677/
https://www.ncbi.nlm.nih.gov/pubmed/34574342
http://dx.doi.org/10.3390/foods10092232

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