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Leulescu, Marian, Rotaru, Andrei, Pălărie, Ion, Moanţă, Anca, Cioateră, Nicoleta, Popescu, Mariana, Morîntale, Emilian, Bubulică, Maria Viorica, Florian, Gabriel, Hărăbor, Ana, Rotaru, Petre (2018) Tartrazine: physical, thermal and biophysical properties of the most widely employed synthetic yellow food-colouring azo dye. Journal of Thermal Analysis and Calorimetry, 134 (1) 209-231 doi:10.1007/s10973-018-7663-3

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Reference TypeJournal (article/letter/editorial)
TitleTartrazine: physical, thermal and biophysical properties of the most widely employed synthetic yellow food-colouring azo dye
JournalJournal of Thermal Analysis and Calorimetry
AuthorsLeulescu, MarianAuthor
Rotaru, AndreiAuthor
Pălărie, IonAuthor
Moanţă, AncaAuthor
Cioateră, NicoletaAuthor
Popescu, MarianaAuthor
Morîntale, EmilianAuthor
Bubulică, Maria VioricaAuthor
Florian, GabrielAuthor
Hărăbor, AnaAuthor
Rotaru, PetreAuthor
Year2018 (October)Volume134
Issue1
PublisherSpringer Science and Business Media LLC
DOIdoi:10.1007/s10973-018-7663-3Search in ResearchGate
Generate Citation Formats
Mindat Ref. ID16454411Long-form Identifiermindat:1:5:16454411:6
GUID0
Full ReferenceLeulescu, Marian, Rotaru, Andrei, Pălărie, Ion, Moanţă, Anca, Cioateră, Nicoleta, Popescu, Mariana, Morîntale, Emilian, Bubulică, Maria Viorica, Florian, Gabriel, Hărăbor, Ana, Rotaru, Petre (2018) Tartrazine: physical, thermal and biophysical properties of the most widely employed synthetic yellow food-colouring azo dye. Journal of Thermal Analysis and Calorimetry, 134 (1) 209-231 doi:10.1007/s10973-018-7663-3
Plain TextLeulescu, Marian, Rotaru, Andrei, Pălărie, Ion, Moanţă, Anca, Cioateră, Nicoleta, Popescu, Mariana, Morîntale, Emilian, Bubulică, Maria Viorica, Florian, Gabriel, Hărăbor, Ana, Rotaru, Petre (2018) Tartrazine: physical, thermal and biophysical properties of the most widely employed synthetic yellow food-colouring azo dye. Journal of Thermal Analysis and Calorimetry, 134 (1) 209-231 doi:10.1007/s10973-018-7663-3
In(2018, October) Journal of Thermal Analysis and Calorimetry Vol. 134 (1) Springer Science and Business Media LLC

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