ON THE PROBLEM КОНСЕРВАНТOF DETECTING PRESERVATIVES IN FOOD PRODUCTS

Food, beverages, and pharmaceuticals often use preservatives such as sulfur dioxide and sodium and potassium salts of bisulfite, sulfite, and metabisulfite. Syrophytes areульфиты known as potential allergens that should be labeled on food and beverages.

Publication Details

Journal
Zenodo (CERN European Organization for Nuclear Research)
Published
2025-02-12
DOI
https://doi.org/10.5281/zenodo.14855060
Primary Topic
Food Industry and Aquatic Biology
Type
article
Field-Weighted Citation Impact
0.00
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article

ON THE PROBLEM КОНСЕРВАНТOF DETECTING PRESERVATIVES IN FOOD PRODUCTS

Zenodo (CERN European Organization for Nuclear Research)
Food Industry and Aquatic Biology
article

ON THE PROBLEM КОНСЕРВАНТOF DETECTING PRESERVATIVES IN FOOD PRODUCTS

article en

Abstract

Food, beverages, and pharmaceuticals often use preservatives such as sulfur dioxide and sodium and potassium salts of bisulfite, sulfite, and metabisulfite. Syrophytes areульфиты known as potential allergens that should be labeled on food and beverages.

Zenodo (CERN European Organization for Nuclear Research)
Zero hunger
Openalex Percentile: Top 49%
Food Industry and Aquatic Biology
DOIOpen Access PDFOpenAlex
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ON THE PROBLEM КОНСЕРВАНТOF DETECTING PRESERVATIVES IN FOOD PRODUCTS · Zenodo (CERN European Organization for Nuclear Research) (2025) | TGRS Research Map | TGRS