Ion chromatographic determination of perchlorate in foods consumed in Hatay region

Food Chemistry

Volumn 126, Issue 1, 2011, Pages 326-331

  Sungur, Ana ^a   Sangün, M Kemal ^a  

^a MUSTAFA KEMAL UNIVERSITY   (Turkey)

Author keywords

Hatay; Ion chromatography; Perchlorate; Thyroid disease

Indexed keywords

CHROMATOGRAPHIC DETERMINATION; DRINKING WATER; HATAY; IRRIGATION WATERS; MILK SAMPLE; MOBILE PHASE; OVEN TEMPERATURE; PERCHLORATE; PERCHLORATE CONCENTRATION; PHTHALIC ACID; RISK FACTORS; SHIMADZU; THYROID DISEASE; TRISHYDROXYMETHYLAMINOMETHANE;

CARBOXYLIC ACIDS; CHROMATOGRAPHY; CONCENTRATION (PROCESS); FRUITS; HEALTH RISKS; IONS; IRRIGATION; METHANOL; WATER SUPPLY;

ION CHROMATOGRAPHY;

DRINKING WATER; PERCHLORATE;

ARTICLE; CABBAGE; CARROT; CONCENTRATION (PARAMETERS); FISH; FLOW RATE; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD INTAKE; GRAPEFRUIT; ION PAIR CHROMATOGRAPHY; LEMON; LETTUCE; MANDARIN; MILK; ORANGE (FRUIT); SOIL ANALYSIS; SPINACH; TOMATO; TURKEY (REPUBLIC);

BRASSICA OLERACEA VAR. CAPITATA; CITRUS LIMON; CITRUS X PARADISI; DAUCUS CAROTA; LACTUCA; LYCOPERSICON ESCULENTUM; SPINACIA OLERACEA;

EID: 78650214723     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.10.068     Document Type: Article

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