Qualitative and Quantitative Determination of Some Yellow, Orange and Red Food Dyes by Resonance Raman Spectroscopy
- 1 March 1983
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 48 (2) , 521-525
- https://doi.org/10.1111/j.1365-2621.1983.tb10780.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Isolation, separation and identification of synthetic food colorsJournal of Chemical Education, 1982
- An introduction to high performance liquid chromatography: Separation of some FD&C dyesJournal of Chemical Education, 1980
- Identification Et Dosage Des Colorants Alimentaires Synthetiques Hydrosolubles Par Chromf/Tographie De Paires IoniquesAnalytical Letters, 1980
- Separation and identification of water-soluble food dyes by ion-exchange and soap thin-layer chromatographyJournal of Chromatography A, 1978
- IDENTIFICATION OF FD&C DYES BY RESONANCE RAMAN SPECTROSCOPYJournal of Food Science, 1976