Innovative methodological approach using CIELab and dye screening for chemometric classification and HPLC for the confirmation of dyes in cassava flour: A contribution to product quality control
Márcia Filgueiras Rebelo de Matos, Priscilla Quênia Muniz Bezerra, Luciana Conceição Argôlo Correia, Denise Nunes Viola, Alessandro de Oliveira Rios, Janice Izabel Druzian, Itaciara Larroza Nunes
Topics & Concepts
TartrazineFood scienceHigh-performance liquid chromatographyChemistryChromatographyWheat flourMathematicsDye analysis and toxicityBiochemical Analysis and Sensing TechniquesHeavy Metals in Plants