Comparison and Validation of Different Alternative Sample Preparation Procedures of Tea Infusions Prior to Their Multi-Element Analysis by FAAS and ICP OES
Author:
Publisher
Springer Science and Business Media LLC
Subject
Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry
Link
http://link.springer.com/content/pdf/10.1007/s12161-015-0323-3.pdf
Reference29 articles.
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3. Dambiec M, Polechonska L, Klink A (2013) Levels of essential and non-essential elements in black teas commercialized in Poland and their transfer to tea infusions. J Food Comp Anal 31:62–68
4. Dash K, Manjusha R, Thangavel S, Arunachalam J (2008) UV photolysis-assisted digestion of tea (Camellia sinensis) and tulsi (Ocimum sanctum) and their infusions: comparison of available elements. At Spectrosc 29:56–62
5. Derun EM (2014) Determination of essential mineral concentrations in some Turkish teas and the effect of lemon addition. Food Sci Biotechnol 23:671–675
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