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Tartrazine: physical, thermal and biophysical properties of the most widely employed synthetic yellow food-colouring azo dye

Crossref DOI link: https://doi.org/10.1007/s10973-018-7663-3

Published Online: 2018-08-21

Published Print: 2018-10

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Leulescu, Marian

Rotaru, Andrei

Pălărie, Ion

Moanţă, Anca

Cioateră, Nicoleta

Popescu, Mariana

Morîntale, Emilian

Bubulică, Maria Viorica

Florian, Gabriel

Hărăbor, Ana

Rotaru, Petre
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Article History

Received: 8 June 2018

Accepted: 13 August 2018

First Online: 21 August 2018