| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541098 | Food Chemistry | 2012 | 5 Pages |
Abstract
⺠An axial ICP OES method was developed to analyse tin in canned tomato sauces. ⺠New information on the variation of tin concentration in function of storage time. ⺠Tin levels in analysed samples were acceptable to human consumption at nutritional and toxic levels.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Elane Santos da Boa Morte, Isa dos Santos Barbosa, Elisângela Costa Santos, Joaquim Araújo Nóbrega, Maria das Graças Andrade Korn,