IANIGLA 20881
INSTITUTO ARGENTINO DE NIVOLOGIA, GLACIOLOGIA Y CIENCIAS AMBIENTALES
Unidad Ejecutora - UE
capítulos de libros
Título:
Trace Element Speciation in Food
Autor/es:
BERTÓN, PAULA; MARTINIS, ESTEFANIA M.; WUILLOUD, RODOLFO GERMAN
Libro:
Advances in Food Sciences and Nutrition
Editorial:
John Wiley & Sons, Inc. and Scrivener Publishing LLC.
Referencias:
Lugar: Massachussetts; Año: 2013; p. 227 - 264
Resumen:
In this chapter, an introductory discussion to the issue of trace elemental speciation in food is given. General aspects demonstrating the great relevance that elemental speciation is having for different fields, such as toxicology and nutrition, are critically commented and discussed. Furthermore, a summary of mostly relevant and applied analytical methods and techniques to develop speciation studies in different foods is exposed.
