Methods of analysis for food colour additive quality and safety assessment-Reference-Cited by-同舟云学术

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Methods of analysis for food colour additive quality and safety assessment

Published:2015 Issue: Volume: Page:131-188
ISSN:
Container-title:Colour Additives for Foods and Beverages
language:
Short-container-title:

Author:

Scotter M.J.

Publisher

Elsevier

Reference255 articles.

1. Carotenoids Volume 1A: Isolation and Analysis,1995

2. Carotenoids Volume 1B: Spectroscopy,1995

3. Natural Food Colorants,1992

4. King, R.D. (Ed.), 1980. The determination of food colours. In: Developments in Food Analysis Techniques, vol. 2. Applied Science Publishers, Barking, pp. 79–106.

5. Anthocyanins as Food Colors,1982

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