Mercury speciation in seafood samples by LC―ICP―MS with a rapid ultrasound-assisted extraction procedure: Application to the determination of mercury in Brazilian seafood samples
- Author
- BATISTA, Bruno Lemos1 ; RODRIGUES, Jairo L1 ; DE SOUZA, Samuel S1 ; SOUZA, Vanessa C. Oliveira1 ; BARBOSA, Fernando1
[1] Laboratório de Toxicologia e Essencialidade de Metais, Faculdade de Ciências Farmacêuticas de Ribeirão Preto, Universidade de São Paulo, Ribeirão Preto, SP, Brazil - Source
Food chemistry. 2011, Vol 126, Num 4, pp 2000-2004, 5 p ; ref : 1/2 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Food samples ICP-MS Liquid chromatography Mercury Methylmercury Sample preparation Speciation
- Keyword (fr)
- Aliment Application Chromatographie phase liquide Echantillon Extraction Mercure Produit pêche Préparation échantillon Spectrométrie ICP Spéciation Ultrason Métal lourd
- Keyword (en)
- Food Application Liquid chromatography Sample Extraction Mercury Seafood Sample preparation Inductive coupling plasma spectrometry Speciation Ultrasound Heavy metal
- Keyword (es)
- Alimento Aplicación Cromatografía fase líquida Muestra Extracción Mercurio Producto pesca Preparación muestreo Espectrometría ICP Especiación Ultrasonido Metal pesado
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B06 Fish and seafood industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 23896267
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2010.12.068 
https://dx.doi.org/10.1016/j.foodchem.2010.12.068
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