Determination of starting materials, intermediates, and subsidiary colors in the color additive Food Red No. 106 (Sulforhodamine B) using high-performance liquid chromatography-Reference-Cited by-同舟云学术

Determination of starting materials, intermediates, and subsidiary colors in the color additive Food Red No. 106 (Sulforhodamine B) using high-performance liquid chromatography

Published:2017-12 Issue: Volume:237 Page:733-742
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Tatebe Chiye^ORCID,Ohtsuki Takashi,Fujita Tsuyoshi,Nishiyama Koji,Itoh Sumio,Sugimoto Naoki,Kubota Hiroki,Tada Atsuko,Sato Kyoko,Akiyama Hiroshi

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference23 articles.

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4. Review synthetic dyes;Horiguchi,1968

5. Joint FAO/WHO Expert Committee on Food Additives. (2006). Combined compendium of food additive specifications. Subsidiary colouring matter content (p. 205, vol. 4). Roma.

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