Senćanski, J.V.; Maksimović, J.P.; Bajuk-Bogdanović, D.V.; Radulović, A.M.; Jevtić, T.V.; Potkonjak, N.I.; Pagnacco, M.C.
Application of the Briggs–Rauscher Oscillatory Reaction for Tartrazine Determination in Food Dye: Spectroscopic, Microscopic, and Analytical Characterization. Foods 2026, 15, 1181.
https://doi.org/10.3390/foods15071181
AMA Style
Senćanski JV, Maksimović JP, Bajuk-Bogdanović DV, Radulović AM, Jevtić TV, Potkonjak NI, Pagnacco MC.
Application of the Briggs–Rauscher Oscillatory Reaction for Tartrazine Determination in Food Dye: Spectroscopic, Microscopic, and Analytical Characterization. Foods. 2026; 15(7):1181.
https://doi.org/10.3390/foods15071181
Chicago/Turabian Style
Senćanski, Jelena V., Jelena P. Maksimović, Danica V. Bajuk-Bogdanović, Aleksandra M. Radulović, Tihomir V. Jevtić, Nebojša I. Potkonjak, and Maja C. Pagnacco.
2026. "Application of the Briggs–Rauscher Oscillatory Reaction for Tartrazine Determination in Food Dye: Spectroscopic, Microscopic, and Analytical Characterization" Foods 15, no. 7: 1181.
https://doi.org/10.3390/foods15071181
APA Style
Senćanski, J. V., Maksimović, J. P., Bajuk-Bogdanović, D. V., Radulović, A. M., Jevtić, T. V., Potkonjak, N. I., & Pagnacco, M. C.
(2026). Application of the Briggs–Rauscher Oscillatory Reaction for Tartrazine Determination in Food Dye: Spectroscopic, Microscopic, and Analytical Characterization. Foods, 15(7), 1181.
https://doi.org/10.3390/foods15071181
