Differentiation and classification of beers with flame atomic spectrometry and molecular absorption spectrometry and sample preparation assisted by microwaves

Author:

Bellido-Milla Dolores,Moreno-Perez Juana M,Hernández-Artiga Marı́a P

Publisher

Elsevier BV

Subject

Spectroscopy,Instrumentation,Atomic and Molecular Physics, and Optics,Analytical Chemistry

Reference15 articles.

1. Lead uptake from beer in India;Srikanth;Bull. Environ. Contam. Toxicol.,1995

2. Determination of trace elements in Brazilian beers by ICP-AES;Matsushige;Food Chem.,1993

3. Preconcentration of trace elements in potable liquids by means of a liquid membrane emulsion for flame atomic absorption determination;Li;Fresenius J. Anal. Chem.,1993

4. Electron spin resonance spin trapping identification of radicals formed during aerobic forced ageing of beer;Andersen;J. Agric. Food Chem.,1998

5. Metal content of Spanish red wines from certified denomination of origin;Ortega;Quı́m. Anal.,1999

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