Elemental composition of edible nuts: fast optimization and validation procedure of an ICP-OES method.

@article{Toi2015ElementalCO,
  title={Elemental composition of edible nuts: fast optimization and validation procedure of an ICP-OES method.},
  author={Sne{\vz}ana B To{\vs}i{\'c} and Sne{\vz}ana S. Miti{\'c} and Dragan S Velimirovi{\'c} and Gordana S. Stojanovi{\'c} and Aleksandra N Pavlovi{\'c} and Emilija T Pecev-Marinkovi{\'c}},
  journal={Journal of the science of food and agriculture},
  year={2015},
  volume={95 11},
  pages={2271-8}
}
BACKGROUND An inductively coupled plasma-optical emission spectrometry method for the speedy simultaneous detection of 19 elements in edible nuts (walnuts: Juglans nigra; almonds: Prunus dulcis; hazelnuts: Corylus avellana; Brazil nuts: Bertholletia excelsa; cashews: Anacardium occidentalle; pistachios: Pistacia vera; and peanuts: Arachis hypogaea) available on the Serbian markets, was optimized and validated through the selection of instrumental parameters and analytical lines free from… CONTINUE READING