Determination of cochineal and erythrosine in cherries in syrup in the presence of quenching effect by means of excitation-emission fluorescence data and three-way PARAFAC decomposition.
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DOI: 10.1016/j.talanta.2018.12.046
Abstract: The simultaneous determination of two food colorants (cochineal (E-120) and erythrosine (E-127)) was achieved by means of excitation-emission fluorescence matrices and three-way PARAFAC decomposition together with the use of a calibration set that contained binary… read more here.
Keywords: fluorescence; cochineal; excitation emission; cochineal erythrosine ... See more keywords