Redox impulse, computational calculation of molecular energy potentials and ultra-trace determination of the food colorant erythrosine b in fruit jams, soft drinks and water

Autor:	W. Ahmad, E.H. Aljuhani, H. Alwael, E.A. Assirey, H.M. Nassef, M.S. El-Shahawi
Rok vydání:	2023
Předmět:	Food Science
Zdroj:	Journal of Food Composition and Analysis. 117:105110
ISSN:	0889-1575
DOI:	10.1016/j.jfca.2022.105110
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::bdbae81a9ce652545bba84a3f27eae9e https://doi.org/10.1016/j.jfca.2022.105110 Zobrazit plný text záznamu Full Text from ScienceDirect