Fast Determination of Sudan Dyes in Chilli Tomato Sauces Using Partial Filling Micellar Electrokinetic Chromatography
Author:
Affiliation:
1. Laboratory of Foodomics, CIAL, CSIC, Nicolas Cabrera 9, Campus Cantoblanco, 28049 Madrid, Spain
2. Institute of Chemistry, University of Sao Paulo, Av. Prof. Lineu Prestes 748, 05508 Sao Paulo, Brazil
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf203201b
Reference29 articles.
1. Binding of Sudan II and IV to lecithin liposomes and E. coli membranes: insights into the toxicity of hydrophobic azo dyes
2. Determination of banned azo dyes in consumer goods
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