Copper, manganese, iron and zinc contents of Nigerian foods and estimates of adult dietary intakes

Author:

Shokunbi Olutayo S.ORCID,Adepoju Oladejo T.,Mojapelo Paul E.L.ORCID,Ramaite Isaiah D.I.,Akinyele Isaac O.

Funder

Babcock University

University of Venda

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. Levels of trace elements in hospital diet;Akinyele;Food Chem.,1982

2. Concentrations of Mn, Fe, Cu, Zn, Cr, Cd, Pb, Ni in selected Nigerian tubers, legumes and cereals and estimates of the adult daily intakes;Akinyele;Food Chem.,2015

3. Comparative analysis of dry ashing and wet digestion methods for the determination of trace and heavy metals in food samples;Akinyele;Food Chem.,2015

4. Chemical estimation of some inorganic elements in selected tropical fruits and vegetables;Aremu;Food Chem.,1990

5. Produits alimentaires – Dosage deselements traces – Criteres de performance, generalites et preparation dese chantillons, AFNOR NF EN 13804;Association Française de Normalisation (AFNOR),2002

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