Evaluation of Different Sudan Dyes in Egyptian Food Samples Utilizing Liquid Chromatography/Tandem Mass Spectrometry
Sabrein H. Mohamed, Alyaa I. Salim, Yousry M. Issa, Manal Atwa, Rihab H. Nassar
Topics & Concepts
ChromatographyChemistryFormic acidAmmonium formateMass spectrometryOrange (colour)Liquid chromatography–mass spectrometrySelected reaction monitoringDetection limitTandem mass spectrometryFood scienceDye analysis and toxicityMercury impact and mitigation studiesIdentification and Quantification in Food