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Volumn 1164, Issue 1-2, 2007, Pages 120-128
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Determination of banned 10 azo-dyes in hot chili products by gel permeation chromatography-liquid chromatography-electrospray ionization-tandem mass spectrometry
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Author keywords
Azo dyes; Food analysis; GPC; LC ESI MS MS
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Indexed keywords
FOOD ANALYSIS;
HOT CHILI PRODUCTS;
LC-ESI-MS/MS;
TANDEM MASS SPECTROMETRY;
ELECTROSPRAY IONIZATION;
GEL PERMEATION CHROMATOGRAPHY;
ION SOURCES;
MASS SPECTROMETRY;
AZO DYES;
AZO DYE;
ACCURACY;
ANALYTIC METHOD;
ARTICLE;
CORRELATION COEFFICIENT;
DIAGNOSTIC ACCURACY;
ELECTROSPRAY MASS SPECTROMETRY;
ELUTION;
FOOD ANALYSIS;
GEL PERMEATION CHROMATOGRAPHY;
HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;
LIQUID CHROMATOGRAPHY;
PRIORITY JOURNAL;
QUANTITATIVE ANALYSIS;
TANDEM MASS SPECTROMETRY;
AZO COMPOUNDS;
CAPSICUM;
CHROMATOGRAPHY, GEL;
CHROMATOGRAPHY, HIGH PRESSURE LIQUID;
FOOD ANALYSIS;
FOOD COLORING AGENTS;
MOLECULAR STRUCTURE;
NAPHTHOLS;
REPRODUCIBILITY OF RESULTS;
SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION;
SPICES;
TANDEM MASS SPECTROMETRY;
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EID: 34548015015
PISSN: 00219673
EISSN: None
Source Type: Journal
DOI: 10.1016/j.chroma.2007.06.075 Document Type: Article |
Times cited : (98)
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References (13)
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