Development and validation of an HPLC-DAD method for the determination of artificial colorants in açaí pulp and commercial products.

Deolindo CTP, Hoff RB, Costa ACO

DOI: 10.1016/j.foodres.2025.117609
Published: 2025 Dec
Container: Food research international (Ottawa, Ont.)
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodres.2025.117609,
  title = {Development and validation of an HPLC-DAD method for the determination of artificial colorants in açaí pulp and commercial products.},
  author = {Deolindo CTP and Hoff RB and Costa ACO},
  year = {2025},
  journal = {Food research international (Ottawa, Ont.)},
  doi = {10.1016/j.foodres.2025.117609},
  url = {https://doi.org/10.1016/j.foodres.2025.117609}
}

RIS

TY  - JOUR
TI  - Development and validation of an HPLC-DAD method for the determination of artificial colorants in açaí pulp and commercial products.
AU  - Deolindo CTP
AU  - Hoff RB
AU  - Costa ACO
PY  - 2025
JO  - Food research international (Ottawa, Ont.)
DO  - 10.1016/j.foodres.2025.117609
UR  - https://doi.org/10.1016/j.foodres.2025.117609
ER  -

APA

CTP, D., RB, H., & ACO, C. (2025). Development and validation of an HPLC-DAD method for the determination of artificial colorants in açaí pulp and commercial products.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2025.117609

Source records

pubmed · retrieved 2026-09-27T10:04:03.890Z