Innovative methodological approach using CIELab and dye screening for chemometric classification and HPLC for the confirmation of dyes in cassava flour: A contribution to product quality control

Publication date: 15 December 2021Source: Food Chemistry, Volume 365Author(s): Márcia Filgueiras Rebelo de Matos, Priscilla Quênia Muniz Bezerra, Luciana Conceição Argôlo Correia, Denise Nunes Viola, Alessandro de Oliveira Rios, Janice Izabel Druzian, Itaciara Larroza Nunes

Source: Food Chemistry - July 2, 2021 Category: Food Science Source Type: research