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Adulteration of anthocyanin- and betalain-based coloring foodstuffs with the textile dye ‘Reactive Red 195’ and its detection by spectrophotometric, chromatic and HPLC-PDA-MS/MS analyses

Food ChemistryTextile ProcessingNatural PigmentsFood AnalysisBioanalysisHplc-pda-ms/ms AnalysesAnalytical ChemistryPhytochemicalDyeingChromatographyMedicineBetalain-based Coloring FoodstuffsFood SafetyPigmentHealth Sciences