Instrumental factors influencing absorption measurements for fluid food color determination

Journal of AOAC International

Volumn 87, Issue 3, 2004, Pages 632-638

  Montes, Cristina ^a   Campos, Joaquín ^b   Pons, Alicia ^b   Heredia, Francisco J ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

^b Consejo Superior de Investigaciones Científicas   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ABSORPTION; BANDWIDTH; CERAMIC MATERIALS; COLOR; COLORIMETERS; CONSUMER PRODUCTS; FOOD PRODUCTS PLANTS; FRUIT JUICES; HARVESTING; SPECTROPHOTOMETERS;

ANTHOCYANINS; COLOR ASSESSMENT; SENSORY EVALUATIONS; SPECTRAL SAMPLING INTERVALS;

FOOD PRODUCTS;

VITIS SP.;

ANTHOCYANIN; FOOD DYE;

ALGORITHM; ARTICLE; FOOD ANALYSIS; METHODOLOGY; REPRODUCIBILITY; STANDARD; ULTRAVIOLET SPECTROPHOTOMETRY;

ALGORITHMS; ANTHOCYANINS; FOOD ANALYSIS; FOOD COLORING AGENTS; REFERENCE STANDARDS; REPRODUCIBILITY OF RESULTS; SPECTROPHOTOMETRY, ULTRAVIOLET;

EID: 3042819391     PISSN: 10603271     EISSN: None     Source Type: Journal    
DOI: 10.1093/jaoac/87.3.632     Document Type: Article

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