Differentiation and classification of beers with flame atomic spectrometry and molecular absorption spectrometry and sample preparation assisted by microwaves-Reference-Cited by-同舟云学术

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

Published:2000-07 Issue:7 Volume:55 Page:855-864
ISSN:0584-8547
Container-title:Spectrochimica Acta Part B: Atomic Spectroscopy
language:en
Short-container-title:Spectrochimica Acta Part B: Atomic Spectroscopy

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.

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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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