2-hydrazinobenzothiazole derivatization, micellar enhanced Eosin Y extraction and determination of acetaldehyde in fermented foods by pH-dependent charge transfer sensitive spectrophotometry

Leave a Comment / Procesos Alimentarios / By
Bookmark (0)
Please login to bookmark Close

Publication date: January 2026

Source: Journal of Food Composition and Analysis, Volume 149

Author(s): R. Gürkan, A.O. (Gürkan) Yılmaz, N.Z. Gürkan

Publication date: January 2026Source: Journal of Food Composition and Analysis, Volume 149Author(s): R. Gürkan, A.O. (Gürkan) Yılmaz, N.Z. Gürkan Read More

Related posts:

Default ThumbnailInvestigation of trace metal accumulation in tobacco leaves from agricultural sites using TXRF spectrometry: Assessment of human health risks and potential sources Default ThumbnailValidation, measurement uncertainty, and application of analytical methods for flavor enhancers in processed foods distributed in Korea Default ThumbnailNon-destructive identification of processing methods of Yunnan coffee beans via portable near-infrared spectrometer and lightweight MobileNetV4 Default ThumbnailEcological and nutritional analysis of artificial intelligence-based sustainable dietary models Default ThumbnailPreconcentration of lead from pekmez and tahini with a novel magnetic composite metal organic framework (Zr-MOF@CotFib@Fe3O4) and determination by flame atomic absorption spectrometry Default ThumbnailIdentification of multiple defects in Nanfeng mandarin based on fusion of spectral data and texture data