Scotter, M J <br/><br/>
Analysis of annatto (Bixa orellana) food coloring formulations. 2. Determination of aromatic hydrocarbon thermal degradation products by gas chromatography.  [electronic resource] 

 -  Journal of agricultural and food chemistry  Feb 2000 
 - 484-8 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0021-8561 
<br/><br/><label>Standard No.: </label>10.1021/jf9901845  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Bixaceae<br/>Carotenoids<br/>Food Coloring Agents--chemistry<br/>Gas Chromatography-Mass Spectrometry<br/>Hydrocarbons, Aromatic--chemistry<br/>Plant Extracts--chemistry<br/>Temperature