Study of the effect of sample preparation and cooking on the selenium speciation of selenized potatoes by HPLC with ICP-MS and electrospray ionization MS/MS

  1. Infante, H.G.
  2. Borrego, A.A.
  3. Peachey, E.
  4. Hearn, R.
  5. O'Connor, G.
  6. Barrera, T.G.
  7. Ariza, J.L.G.
Revista:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Any de publicació: 2009

Volum: 57

Número: 1

Pàgines: 38-45

Tipus: Article

DOI: 10.1021/JF802650Q GOOGLE SCHOLAR

Objectius de Desenvolupament Sostenible

Font de les dades: Scopus