Fluorescence properties of carminic acid in relation to aggregation, complex formation and oxygen activation in aqueous food models
Authors:
- Huang JunHJHuang Jun
- Leif H. SkibstedLSLeif H. Skibsted
- 1 January 1993
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 48 (1) , 1-11
Abstract
No abstract availableKeywords
Funding Information
- Teknologi og Produktion, Det Frie Forskningsråd
- Direktør Ib Henriksens Fond
- Statens Jordbrugs- og Veterinærvidenskabelige Forskningsråd
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