SCOPUS 정보 검색 플랫폼

Volumn 73, Issue 18, 2001, Pages 4422-4427

A method for the quantitative analysis of iron speciation in meat by using a combination of spectrophotometric methods and high-performance liquid chromatography coupled to sector field inductively coupled plasma mass spectrometry

(4) Harrington, C F a,b Elahi, S a Merson, A a Ponnampalavanar, P a

a LGC (United Kingdom)

b DE MONTFORT UNIVERSITY (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

COOKED BEEF STEAK;

EMISSION SPECTROSCOPY; EXTRACTION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INDUCTIVELY COUPLED PLASMA; ISOTOPES; MASS SPECTROMETRY; SEPARATION;

IRON;

HEME; IRON; MYOGLOBIN;

ARTICLE; COOKING; FOOD ANALYSIS; GEL PERMEATION CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; MEAT; NONHUMAN; NUTRITION; QUALITY CONTROL; QUANTITATIVE ASSAY; SPECTROPHOTOMETRY;

ANIMALS; CALIBRATION; CATTLE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COOKERY; IRON; MEAT; QUALITY CONTROL; SPECTROPHOTOMETRY, ULTRAVIOLET;

EID: 0035884379 PISSN: 00032700 EISSN: None Source Type: Journal
DOI: 10.1021/ac010279h Document Type: Article

Times cited : (34)

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