Spectrofluorimetric determination and thin-layer chromatographic identification of selenium in foods
- 1 January 1983
- journal article
- Published by Royal Society of Chemistry (RSC) in The Analyst
- Vol. 108 (1285) , 505-509
- https://doi.org/10.1039/an9830800505
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.Keywords
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