Effect of the cooking procedure on the arsenic speciation in the bioavailable (dialyzable) fraction from seaweed

Microchemical Journal

Volumn 105, Issue , 2012, Pages 65-71

  García Sartal, Cristina ^a   Barciela Alonso, María del Carmen ^a   Bermejo Barrera, Pilar ^a  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Arsenic bioavailability; Arsenic speciation; Cooked seaweed; HPLC ICP MS; Seaweed cooking water

Indexed keywords

EID: 84867875574     PISSN: 0026265X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.microc.2012.08.001     Document Type: Article

References (16)

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