A simple method for simultaneous determination of basic dyes encountered in food preparations by reversed-phase HPLC. [electronic resource]

By: Contributor(s): Producer: 20120308Description: 1874-81 p. digitalISSN:
  • 1060-3271
Subject(s): Online resources: In: Journal of AOAC International vol. 94
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't

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