Speciation of methylmercury in market seafood by thermal degradation, amalgamation and atomic absorption spectroscopy

Ecotoxicology and Environmental Safety

Volumn 107, Issue , 2014, Pages 90-96

  Ruiz de Cenzano, Manuela ^a   Rochina Marco, Arancha ^a   Cervera, M Luisa ^a   De la Guardia, Miguel ^a  

^a UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Atomic absorption; Fish; Intake; Methylmercury; Speciation; Thermal degradation

Indexed keywords

CYSTEINE; HYDROBROMIC ACID; METHYLMERCURY; TOLUENE; MERCURY; METHYLMERCURY DERIVATIVE;

ATOMIC ABSORPTION SPECTROSCOPY; CONCENTRATION (COMPOSITION); FISH; FOOD SAFETY; METHYLMERCURY; SEAFOOD; SPECIATION (CHEMISTRY); THERMAL DECOMPOSITION; TOLUENE;

AMALGAMATION; ANIMAL TISSUE; AQUEOUS SOLUTION; ARTICLE; ATOMIC ABSORPTION SPECTROMETRY; CANNED FOOD; CHEMICAL PROCEDURES; CONTROLLED STUDY; DOGFISH; FISH; GREEN CHEMISTRY; HEPATOPANCREAS; LEACHING; LIMIT OF DETECTION; LIVER; LOBSTER; MEASUREMENT ACCURACY; NONHUMAN; PRODUCT RECOVERY; SEA FOOD; THERMAL DEGRADATION; ANALYSIS; ANIMAL; CHEMISTRY; ENVIRONMENTAL MONITORING; PROCEDURES;

SPAIN;

ANIMALS; CYSTEINE; ENVIRONMENTAL MONITORING; FISHES; GREEN CHEMISTRY TECHNOLOGY; MERCURY; METHYLMERCURY COMPOUNDS; SEAFOOD; SPECTROPHOTOMETRY, ATOMIC;

EID: 84902213704     PISSN: 01476513     EISSN: 10902414     Source Type: Journal    
DOI: 10.1016/j.ecoenv.2014.05.015     Document Type: Article

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