Separation and Determination of Intermediates and Side Reaction Products in Food Red No. 3 (Erythrosine) and Stabilities of Side Reaction Products
- 1 January 1985
- journal article
- Published by Japanese Society for Food Hygiene and Safety in Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
- Vol. 26 (6), 643-650_1
- https://doi.org/10.3358/shokueishi.26.643