A method is described for the determination of selenium in foods. Digestion of the samples and fluorimetric determination are based on the method of Michie et al., with minor modifications. To confirm the results from a qualitative point of view, a new thin-layer chromatographic procedure is proposed.
T. Moreno-Domíanguez, C. Garcíaa-Moreno and A. Mariné-Font, Analyst, 1983, 108, 505 DOI: 10.1039/AN9830800505
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