Determination of selenium in garlic (Allium sativum) and onion (Allium cepa) by electro thermal atomic absorption spectrometry

Food Chemistry

Volumn 99, Issue 3, 2006, Pages 630-637

  Izgi, Belgin ^a   Gucer, Seref ^a   Jaćimović, Radojko ^b  

^a ULUDAG UNIVERSITY   (Turkey)

^b JO EF STEFAN INSTITUTE   (Slovenia)

Author keywords

Activated carbon; ET AAS; Garlic; k0 INAA; Onion; Selenium determination; Slurry

Indexed keywords

ACTIVATED CARBON; DIAMINOBENZIDINE; REAGENT; SELENIUM;

ARTICLE; ATOMIC ABSORPTION SPECTROMETRY; DEGRADATION; FOOD ANALYSIS; GARLIC; NEUTRON ACTIVATION ANALYSIS; ONION; PH; QUALITATIVE ANALYSIS; SAMPLE; TIME;

ALLIUM CEPA; ALLIUM SATIVUM;

EID: 33646497041     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.08.033     Document Type: Article

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