An Ultraviolet–Visible Spectrophotometric Approach to Establish a Method for Determining the Presence of Rhodamine B in Food Articles

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DOI:10.1021/acsfoodscitech.1c00172
作者：Sourapriya Mukherjee,?Amit Ghati and Goutam Paul*,?
文献类型：期刊论文
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Abstract：Rhodamine B, a synthetic dye, is used as a food additive to impart color to different foodstuffs to attract buyers. The aim of this study was to develop and validate an ultraviolet–visible s

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