Tin compounds in food – their distribution and determination
Abstract
The article deals with optimization of trace- and ultratrace analysis methods such as ICP-OES or ETA-AAS for charting resources of tin forms in foodstuffs.
Keywords
foods, tin, speciation of organotin, HG-ICP-OES, HPLC-ETA-AASPersistent identifier
http://hdl.handle.net/11012/180651Document type
Peer reviewedDocument version
Final PDFSource
Potravinarstvo Slovak Journal of Food Sciences. 2019, vol. 13, issue 1, p. 369-377.https://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1041
DOI
10.5219/1041Collections
Citace PRO
Except where otherwise noted, this item's license is described as Creative Commons Attribution 3.0 Unported