Ross, K D <br/><br/>
Reduction of the azo food dyes FD&C Red 2 (Amaranth) and FD&C Red 40 by thermally degraded D-fructose and D-glucose.  [electronic resource] 

 -  Journal of agricultural and food chemistry   
 - 475-8 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0021-8561 
<br/><br/><label>Standard No.: </label>10.1021/jf60199a043  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Amaranth Dye<br/>Amines<br/>Azo Compounds<br/>Food Coloring Agents<br/>Fructose<br/>Glucose<br/>Hot Temperature<br/>Hydrogen-Ion Concentration<br/>Oxidation-Reduction<br/>Time Factors