Effects of different food ingredients on the color and absorption spectrum of carminic acid and carminic aluminum lake
Qian Liu(Shanghai Polytechnic University), Jie Chen(Shihezi University), Zhiyong He(Jiangnan University), Zhaojun Wang(Jiangnan University), Fang Qin(Jiangsu University), Shuai Liu(Huazhong University of Science and Technology), Maomao Zeng(Jiangnan University)
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