The Use of Resonance Raman Spectroscopy as an Analytical Tool in the Qualitative and Quantitative Determination of some Food Dyes

Autor:	M. A. Herman, R. Stobbaerts
Rok vydání:	1985
Předmět:	Materials science Absorption spectroscopy Resonance Raman spectroscopy Analytical chemistry Multiple linear regression analysis Orange (colour) Quantitative determination
Zdroj:	NATO ASI Series ISBN: 9781461294849
DOI:	10.1007/978-1-4613-2441-6_19
Popis:	The use of resonance Raman spectroscopy was studied in the determination of all yellow, orange and red food dyes registered by the European Economical Community. This technique offers many advantages in comparison with the commonly used methods, mostly based on chromatography or visible absorption spectroscopy.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::721956100b492dee57bd422215127802 https://doi.org/10.1007/978-1-4613-2441-6_19 Zobrazit plný text záznamu