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pro vyhledávání: '"Taila T. Grecco"'
Autor:
Marcos V. V. Lyrio, Danieli G. Debona, Nathália dos S. Conceição, Francisco M. Gomes, Alan R. Pereira, Henrique A. Frizzera, Jessica L. Reis, Taila T. Grecco, Bruna C. Pires, Valdemar Lacerda Jr., Eustaquio V. R. Castro, Marsele M. Isidoro, Paulo R. Filgueiras, Wanderson Romão
Publikováno v:
Química Nova, Vol 46, Iss 5, Pp 435-449 (2023)
Food additives are chemical substances added to improve organoleptic characteristics, in this context, there are several synthetic dyes, such as sunset yellow, tartrazine, erioglaucine, allura red, indigo carmine, and new coccine, that can also be id
Externí odkaz:
https://doaj.org/article/e2eebc28567449ae8231389be4f1b8b0
