Evaluation of the operationally defined soluble, insoluble, and complexing copper consumed through drinking water in human saliva

European Food Research and Technology

Volumn 231, Issue 6, 2010, Pages 977-984

  Hong, Jae Hee ^a   Duncan, Susan E ^b   Dietrich, Andrea M ^c   O'Keefe, Sean F ^b  

^a Kyungil University   (South Korea)

^b VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

^c State University   (United States)

Author keywords

Astringency; Copper; Drinking water; Metallic taste; Saliva; Ultrafiltration

Indexed keywords

ASTRINGENCY; BEFORE AND AFTER; COPPER TREATMENT; DRINKING WATER; HUMAN SALIVA; IN-VITRO; IN-VIVO; LOW CONCENTRATIONS; METALLIC TASTE; MOLECULAR SIZE; ORAL CAVITY; SALIVA;

BODY FLUIDS; COPPER; COPPER COMPOUNDS; ELECTROMAGNETIC INDUCTION; INDUCTIVELY COUPLED PLASMA; INDUCTIVELY COUPLED PLASMA MASS SPECTROMETRY; POTABLE WATER; ULTRAFILTRATION;

CHEMICALS REMOVAL (WATER TREATMENT);

EID: 77956871903     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-010-1352-1     Document Type: Article

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