Analysis of annatto (Bixa orellana) food coloring formulations. 2. Determination of aromatic hydrocarbon thermal degradation products by gas chromatography. [electronic resource]

By: Contributor(s): Producer: 20000424Description: 484-8 p. digitalISSN:
  • 0021-8561
Subject(s): Online resources: In: Journal of agricultural and food chemistry vol. 48
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Publication Type: Journal Article

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