Temperature and pH effects on the release of chromium from stainless steel into water and fruit juices-Reference-Cited by-同舟云学术

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Temperature and pH effects on the release of chromium from stainless steel into water and fruit juices

Published:1983-01 Issue:1 Volume:31 Page:89-92
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Offenbacher Esther G.,Pi-Sunyer F. Xavier

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf00115a024

Cited by 32 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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3. Minerals;Principles of Food Chemistry;2018

4. Heavy Metal Presence in Two Different Types of Ice Cream: Artisanal Ice Cream (Italian Gelato) and Industrial Ice Cream;Journal of Food Protection;2017-02-16

5. Metal release from stainless steel in biological environments: A review;Biointerphases;2016-03

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