Spectrophotometeric determination of bromate in bread by the oxidation of dyes
A spectrophotometric method for the determination of bromate based on the oxidation of congo red and crystal violet dyes in a hydrochloric acid medium is described. The bromate level in bread samples determined range from 3.70 µg g-1 to 12.10 µg g-1; with limits of quantification of 0.45 – 0.78 µg g...
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| Principais autores: | , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Joint Coordination Centre of the World Bank assisted National Agricultural Research Programme (NARP)
2006-10-01
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| Serier: | Journal of Applied Sciences and Environmental Management |
| Online adgang: | https://www.ajol.info/index.php/jasem/article/view/17318 |
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