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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.34 no.1, 2005년, pp.75 - 80
박성관 (식품의약품안전청 식품첨가물과) , 이달수 (식품의약품안전청 식품첨가물과) , 박승국 (경희대학교 식품생명공학과)
This study was carried out to measure the amount of daily intake on three synthetic food red colors (Amaranth: R2, Erythrosine: R3, Allura Red: R40) in foods by Korean. Analysis of three synthetic food red colors was conducted by HPLC with the foods including bread, confection, candy, alcoholic beve...
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