THERMAL STABILITY OF SUBSIDIARY DYES ASSOCIATED WITH FD&C YELLOW NO. 6
- 1 March 1978
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 43 (2) , 521-534
- https://doi.org/10.1111/j.1365-2621.1978.tb02344.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Thermal Stability of Subsidiary Dyes in Amaranth (FD&C Red No. 2)Canadian Institute of Food Science and Technology Journal, 1978
- Reduction of the azo food dyes FD and C Red 2 (Amaranth) and FD and C Red 40 by thermally degraded D-fructose and D-glucoseJournal of Agricultural and Food Chemistry, 1975
- Subsidiary Colors in FD&C Blue No. 1Journal of AOAC INTERNATIONAL, 1969
- Report on Subsidiary Dyes in FD&C Colors (Higher Sulfonated Dyes in FD&C Yellow No. 6)Journal of AOAC INTERNATIONAL, 1954
- CERTIFIED FOOD COLORSIndustrial & Engineering Chemistry, 1952