Evaluation of modifiers for determination of V in parsley by GF AAS

Food Chemistry

Volumn 116, Issue 4, 2009, Pages 1024-1028

  Ambrozini, Beatriz ^a   Filho, Volnei Resta A ^a   Oliveira, Silvana R ^a   Sacramento, Luiz Vitor S ^a   Gomes Neto, José A ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Chemical modifiers; Direct determination; GF AAS; Parsley; Slurry; Vanadium

Indexed keywords

BARIUM DERIVATIVE; FLUORIDE; RHODIUM; TRITON X 100; TUNGSTEN; VANADIUM;

ARTICLE; ATOMIC ABSORPTION SPECTROMETRY; CHEMICAL MODIFICATION; CONTROLLED STUDY; FOOD ANALYSIS; MOLECULAR WEIGHT; NEBULIZATION; PARSLEY; PLANT LEAF; PYROLYSIS; REPRODUCIBILITY; SIGNAL TRANSDUCTION; SPINACH; STANDARDIZATION; TEMPERATURE; THERMOSTABILITY; TOMATO;

LYCOPERSICON ESCULENTUM; PETROSELINUM CRISPUM; SPINACIA OLERACEA;

EID: 67349230309     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.03.057     Document Type: Article

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