The authors thank J. Janssens for help in writing the computer programs, and for many interesting discussions on the subject.
Qualitative and Quantitative Determination of Some Yellow, Orange and Red Food Dyes by Resonance Raman Spectroscopy
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 2, pages 521–525, March 1983
How to Cite
STOBBAERTS, R. F., HAVERBEKE, L. V. and HERMAN, M. A. (1983), Qualitative and Quantitative Determination of Some Yellow, Orange and Red Food Dyes by Resonance Raman Spectroscopy. Journal of Food Science, 48: 521–525. doi: 10.1111/j.1365-2621.1983.tb10780.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
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