Studies related to the degradation of food colouring matters
A differential pulse polarographic method has been developed for the determination of ascorbic acid and food colours in the same solution. Aniline, sulphanilic acid and naphthionic acid were shown to be formed from particular food colours: visible spectrophotometric methods involving diazotization a...
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| Format: | Default Thesis |
| Published: |
1984
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| Online Access: | https://hdl.handle.net/2134/22047 |
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