The study of the frequency of dyes used in food products delivered at Fasa restaurants using Thin Layer Chromatography and spectrophotometric methods in 1397

• Główni autorzy: sara asadi (Autor), mehran sayadi (Autor), sahar Khalighain (Autor), Sima Hashemi (Autor), Ghader Allahverdi (Autor)
• Format: Książka
• Wydane: Fasa University of Medical Sciences, 2019-04-01T00:00:00Z.
• Hasła przedmiotowe: article
• Dostęp online: Connect to this object online.

Background & Objective: Today, in order to maintain or improve the appearance, composition, flavor and nutritional value for food, compounds called additive are added, that they lead to complications in the human body, which the colors are only one of these substances. The aim of this study was...