Structures of Subsidiary Colors Isolated from Food Green No. 3 and Their Separation and Determination by High Performance Liquid Chromatography
- 1 January 1986
- journal article
- Published by Japanese Society for Food Hygiene and Safety in Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
- Vol. 27 (4) , 398-407_1
- https://doi.org/10.3358/shokueishi.27.398
Abstract
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