The effect of chelating agents including potassium tartrate and citrate on the maximum reduction of lead and cadmium during soaking and cooking from some different varieties of rice available in Iran
Author:
Affiliation:
1. Department of Food Science and Technology Isfahan (Khorasgan) Branch Islamic Azad University Isfahan Iran
2. Laser and Biophotonics in Biotechnologies Research Center Isfahan (Khorasgan) Branch Islamic Azad University Isfahan Iran
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2473
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1. Impacts of mercury contaminated mining waste on soil quality, crops, bivalves, and fish in the Naboc River area, Mindanao, Philippines
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5. Chemical composition, antioxidant activity and antimicrobial properties of three selected varieties of Iranian fennel seeds
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