Chem. J. Chinese Universities ›› 1999, Vol. 20 ›› Issue (S1): 53.
• Atomic Spectrometry • Previous Articles Next Articles
Sepeng T. W. A1, Makhafola M. A2
Online:
Published:
Abstract:
The determination of toxic elements in food and beverages is very important as it has a major implication on toxicology and nutritional value. Addition of flavourings, preservatives and colourants during the manufacturing process can sometimes increase the level of toxic elements in processed food and beverages. Metal cans are most likely to also increase the level of some elements like Fe, Al, Zn and Pb through corrosion and rough handling during transporting and extended exposure to direct sunlight.
TrendMD:
Sepeng T. W. A, Makhafola M. A. Determination of Toxic Elements in Soft Drinks by ICP-AES[J]. Chem. J. Chinese Universities, 1999, 20(S1): 53.
0 / / Recommend
Add to citation manager EndNote|Ris|BibTeX
URL: http://www.cjcu.jlu.edu.cn/EN/
http://www.cjcu.jlu.edu.cn/EN/Y1999/V20/IS1/53