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Analysis of Annatto ( Bixa orellana ) Food Coloring Formulations. 1. Determination of Coloring Components and Colored Thermal Degradation Products by High-Performance Liquid Chromatography with Photodiode Array Detection
Scotter, Michael J., Wilson, Lesley A., Appleton, Graeme P., Castle, LaurenceVolume:
46
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf970063+
Date:
March, 1998
File:
PDF, 87 KB
english, 1998