Optimization of selenium determination in chicken's meat and eggs by the hydride-generation atomic absorption spectrometry method
Author:
Affiliation:
1. Department of Chemistry, Science and Art Faculty, Gazi University, Ankara, Turkey
2. Fako İlaçları A.Ş. Büyükdere Cad. No. 205, Levent, İstanbul, Turkey
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/09637480701589653
Reference16 articles.
1. Determination of Selenium (IV) in Natural Waters by HG‐AAS Using an Integrated Reaction Chamber Gas–Liquid Separator
2. Chemical equilibria and sequential extractive spectrophotometric determination of selenium(IV) and (VI) using the chromogenic reagent 4,4′-dichlorodithizone
3. Determination of selenium in garlic (Allium sativum) and onion (Allium cepa) by electro thermal atomic absorption spectrometry
4. Bioavailability of selenium from selenium-enriched green onions (Allium fistulosum) and chives (Allium schoenoprasum) after ‘in vitro’ gastrointestinal digestion
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