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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.36 no.6 = no.178, 2004년, pp.893 - 899
박성관 (식품의약품안전청 식품첨가물과) , 이달수 (식품의약품안전청 식품첨가물과) , 박승국 (경희대학교 식품생명공학과)
Method for sample preparation and quantitative analysis of 19 permitted and non-permitted synthetic colors in foods was developed based on reversed-phase ion-pairing high performance liquid chromatography. For color extraction of samples, deionized water was added, and pH was appropriately adjusted ...
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