Issue 1285, 1983

Spectrofluorimetric determination and thin-layer chromatographic identification of selenium in foods

Abstract

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.

Article information

Article type
Paper

Analyst, 1983,108, 505-509

Spectrofluorimetric determination and thin-layer chromatographic identification of selenium in foods

T. Moreno-Domíanguez, C. Garcíaa-Moreno and A. Mariné-Font, Analyst, 1983, 108, 505 DOI: 10.1039/AN9830800505

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