HIGHLIGHTS
SUMMARY
Synthetic colorants, in particular tartrazine and brilliant blue FCF, are widely used in food chemistry and technology, although they can give negative health effects of various severities. All of them are based on the application of modified electrodes (carbon black-polyethylene composite electrode, ionic liquid-modified expanded graphite paste electrode, and multi-walled carbon nanotube paste electrode ). There is almost no application of such electrodes to food colorants excluding recent works focused on the tartrazine determination on CeO2 and TiO2 nanoparticles-modified electrodes. The development of a voltammetric method based on the oxidation of . . .
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