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Publikováno v:
Applied Biological Chemistry, Vol 67, Iss 1, Pp 1-9 (2024)
Abstract Sixteen color additives (tar colors) were detected in 128 food samples (macarons, meringue cookies, and coque macarons) using HPLC with a photodiode array detector at 420 nm, 520 nm, and 620 nm for the yellow, red, and blue and green color t
Externí odkaz:
https://doaj.org/article/adda7e86e3084a068ac04286c7071a5f
