RADIO-THIN-LAYER PROCEDURE FOR THE DETERMINATION OF FREE BONDING CENTERS FOR IRON AND NICKEL IN COFFEE AND TEA

被引：5

作者：

WEBER, G

SCHWEDT, G

机构：

来源：

JOURNAL OF CHROMATOGRAPHY | 1984年 / 285卷 / 02期

关键词：

D O I：

10.1016/S0021-9673(01)87778-5

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

引用

收藏

页码：380 / 384

页数：5

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SCHWEDT, G
[J]. FRESENIUS ZEITSCHRIFT FUR ANALYTISCHE CHEMIE, 1983, 316 (06): : 594 - 599
[2] CHEMICALLY-BOUND PHASES FOR THE SEPARATION OF ORGANIC-COMPLEXES OF METAL TRACES IN DIFFERENT BEVERAGES
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[J]. FRESENIUS ZEITSCHRIFT FUR ANALYTISCHE CHEMIE, 1983, 314 (02): : 114 - 118
[3] THE DETERMINATION OF TRACES OF NICKEL AND ITS CHEMICAL SPECIATION IN COFFEE, TEA AND RED WINE BY CHROMATOGRAPHIC AND SPECTROSCOPIC METHODS
WEBER, G
SCHWEDT, G
[J]. ANALYTICA CHIMICA ACTA, 1982, 134 (JAN) : 81 - 92