[ 한국식품위생안전성학회지 ] Vol.36, No.5 | 2021
Development and Validation of an Analytical Method for Betanine
and Isobetanine in Processed Food Products Labeled with Beet Red
Development and Validation of an Analytical Method for Betanine
and Isobetanine in Processed Food Products Labeled with Beet Red
Keyword : Beet red, Betanine, Isobetanine, Natural food additive, Quantitative Analysis
Author's : Hyun-Hee Kang, Choong-In Yun, Gayeong Lee, Jae-Wook Shin, Young-Jun Kim*
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