Optimizing the separation of food dyes by capillary electrophoresis
Author:
Publisher
Wiley
Subject
Filtration and Separation,Analytical Chemistry
Reference18 articles.
1. in Food Analysis by HPLC, L.M.L. Nollet (2nd ed.). Marcel Dekker, New York 2000, pp. 523–573.
2. ANVISA. Agência Nacional de Vigilância Sanitária. Available at: http://www.anvisa.com.br. Accessed on December 10th, 2004.
3. Liquid Chromatographic Determination of Natural and Synthetic Colorants in Lyophilized Foods Using an Automatic Solid-Phase Extraction System
4. Development and evaluation of an HPLC-DAD method for determination of synthetic food colorants
5. Determination of sulphonated azo dyes in food by ion-pair liquid chromatography with photodiode array and electrospray mass spectrometry detection
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