Simultaneous spectrophotometric determination of tartrazine, patent blue V, and indigo carmine in commercial products by partial least squares and principal component regression methods.-Reference-Cited by-同舟云学术

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Simultaneous spectrophotometric determination of tartrazine, patent blue V, and indigo carmine in commercial products by partial least squares and principal component regression methods.

Published:1999-04-05 Issue:4 Volume:48 Page:895-903
ISSN:0039-9140
Container-title:Talanta
language:
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Author:

Nevado J

Publisher

Elsevier BV

Subject

Analytical Chemistry

Cited by 39 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Optimization of h-BN/Ag/Ag<sub>2</sub>O heterostructure by high temperature annealing and its surface-enhanced Raman scattering performance;Acta Physica Sinica;2023

2. Detection of Indigo Carmine dye in juices via application of photoluminescent europium‐doped carbon dots from tannic acid;Luminescence;2022-12-02

3. Indigo Carmine in a Food Dye: Spectroscopic Characterization and Determining Its Micro-Concentration through the Clock Reaction;Molecules;2022-07-29

4. Reactive uptake of ozone to azo dyes in a coated-wall flow tube;Environmental Science: Processes & Impacts;2022

5. The potential of electrochemistry for one-pot and sensitive analysis of patent blue V, tartrazine, acid violet 7 and ponceau 4R in foodstuffs using IL/Cu-BTC MOF modified sensor;Food Chemistry;2022-01

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