Synchronous fluorescence and multivariate classification analysis as a screening tool for determining Sudan I dye in culinary spices

Food Control

Volumn 56, Issue , 2015, Pages 18-23

  Di Anibal, Carolina V ^a   Rodríguez, M Susana ^a   Albertengo, Liliana ^a  

^a UNIVERSIDAD NACIONAL DEL SUR   (Argentina)

Author keywords

Culinary spices adulteration; Food quality control; Multivariate classification; Screening methods; Sudan dyes; Synchronous fluorescence

Indexed keywords

EID: 84925763909     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2015.03.010     Document Type: Article

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