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handle: 10261/52192
El presente trabajo propone un método para la detección del colorante E-141ii en aceitunas verdes de mesa. Conocido como "complejo cúprico de clorofilina", es el colorante verde natural más usado en tecnología de alimentos dado su carácter hidrofílico y su alta estabilidad del color verde.
Ministerio de Ciencia e Innovación financiación del Proyecto AGL 2007-66139-C02-01/ALI, y Junta de Andalucía ayuda al grupo AGR 148-2009.
IV Jornadas Internacionales de la Aceituna de Mesa= IV International Table Olive Conference (Córdoba, España, 16-17 febrero 2012).
Peer reviewed
Adulteración del color, Aceitunas verdes, E-141ii, Colorantes
Adulteración del color, Aceitunas verdes, E-141ii, Colorantes
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