ELEMENTAL ANALYSIS OF CULINARY HERBS AND SPICES BY ICP OES: CLASSIFICATION BY CHEMOMETRICS

The inductively coupled plasma optical emission spectrometry method (ICP OES) was optimized and validated for the quantification of 21 elements in 88 samples of 23 types of culinary herbs and spices. All analyzed samples were low in Na, but rich in Ca, K and P. Among the microelements, the most abu...

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Үндсэн зохиолчид:	Aleksandra N. PAVLOVIĆ, Jelena M. MRMOŠANIN, Snežana Č. JOVANOVIĆ, Snežana S. MITIĆ, Snežana B. TOŠIĆ, Jovana N. KRSTIĆ, Gordana S. STOJANOVIĆ
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	Babes-Bolyai University 2020-06-01
Цуврал:	Studia Universitatis Babes-Bolyai Chemia
Нөхцлүүд:	culinary herbs, spices, macro and microelements, ICP OES, chemometrics, classification
Онлайн хандалт:	https://studia.reviste.ubbcluj.ro/index.php/chemia/article/view/7936
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!