Modification of the ferrozine technique to analyze iron contents in different foods: Comparative study using an internal standard as reference methodology

Biological Trace Element Research

Volumn 65, Issue 1, 1998, Pages 87-94

  Lysionek, A E ^a   Zubillaga, M B ^a   Calmanovici, G P ^a   Salgueiro, M J ^a   Sarabia, M I ^a   Barrado, A D ^c   Caro, R A ^a   Weill, Ricardo ^b   Boccio, J R ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b UNIVERSIDAD DE MORÓN   (Argentina)

^c NONE

Author keywords

Ferrozine; Food analysis; Food fortification; Iron; Iron content; Iron determination

Indexed keywords

FERROZINE;

ANALYTIC METHOD; ARTICLE; ATOMIC ABSORPTION SPECTROMETRY; COLORIMETRY; FOOD ANALYSIS; FOOD COMPOSITION; IRON DEFICIENCY; IRON METABOLISM; METHODOLOGY; NONHUMAN; REFERENCE VALUE; TECHNIQUE;

EID: 0032441015     PISSN: 01634984     EISSN: None     Source Type: Journal    
DOI: 10.1007/BF02784116     Document Type: Article

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