UV-Visible Spectroscopy and Multivariate Classification as a Screening Tool to Identify Adulteration of Culinary Spices with Sudan I and Blends of Sudan I + IV Dyes

Author: Anibal Carolina   Rodriguez María   Albertengo Liliana  

Publisher: Springer Publishing Company

ISSN: 1936-9751

Source: Food Analytical Methods, Vol.7, Iss.5, 2014-05, pp. : 1090-1096

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