Résultats de la recherche - 2 results
The occurrence and formation of benzene in foodstuffs
At low pH, hydroxyl radicals are supposed to be the key intermediate for this oxidative mechanism.This paper studied the occurrence and formation of benzene in foodstuffs. Therefore, a sensitive ...
Characterization of the TiO2 E171 food additive
Spalla approach was applied. It electrosterically stabilizes the (nano)materials, dispersed by sonication, using BSA at a pH determined by zeta potential measurement. Dispersion efficiency was examined by ...