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Determination of Nitrites in Commercial Sausages by Anthocyanins Degradation. Experimental Design and Optimization
With the purpose of obtaining the main factors in the nitrite quantification by bleaching Roselle anthocyanins, an experimental design (2 3 ) was carried out. The control factors were ultrasound, time and temperature at two levels (−, +). Results for sausages analysis were obtained by the colorimetr...
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| Publicado no: | Journal of the Mexican Chemical Society |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Sociedad Química de México
2014
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| Assuntos: | |
| Acesso em linha: | https://www.redalyc.org/articulo.oa?id=47531764014 |
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