Elemental composition of edible nuts: fast optimization and validation procedure of an ICP-OES method
Author:
Affiliation:
1. Department of Chemistry; Faculty of Sciences and Mathematics, University of Niš; Niš Serbia
2. Department of Pharmacy, Faculty of Medicine; University of Niš; Niš Serbia
Funder
Ministry of Education and Science of the Republic of Serbia
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6946/fullpdf
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3. Elemental composition and chemical characteristics of five edible nuts (almond, Brazil, pecan, macadamia and walnut) consumed in Southern Africa;Moodley;J Environ Sci Heal B,2007
4. Selenium content of Brazil nuts from 2 geographic locations in Brazil;Chang;Chemosphere,1995
5. Brazil nuts and associated health benefits: a review;Yang;LWT - Food Sci Technol,2009
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