Silva, Júlio César Cardoso daBispo, Glayson LeonardoPavanelli, Sérgio PintonAfonso, Robson José de Cássia FrancoAugusti, Rodinei2017-06-082017-06-082012SILVA, J. C. C. da et al. Ozonation of the food dye Brilliant Blue in aqueous medium: monitoring and characterization of products by direct infusion electrospray ionization coupled to high-resolution mass spectrometry. Rapid Communications in Mass Spectrometry, v. 26, p. 1305-1310, 2012. Disponível em: <http://onlinelibrary.wiley.com/doi/10.1002/rcm.6227/abstract>. Acesso em: 20 mai. 2017.1097-0231http://www.repositorio.ufop.br/handle/123456789/7918Dyes have been widely used to accentuate or to provide different colors to foods. However, the high concentrations of dyes in effluents from the food industries can cause serious and unpredictable damages to aquatic life in general. Furthermore, since conventional biological treatments have been shown to be ineffective, the use of advanced oxidation processes to promote the depletion of such dyes in water bodies has turned out to be mandatory.en-USrestritohttp://onlinelibrary.wiley.com/doi/10.1002/rcm.6227/abstracthttps://doi.org/10.1002/rcm.6227