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Detail publikace
DIVIŠ, P. REICHSTÄDTER, M. LEERMAKERS, M. GAO, Y. HABARTOVÁ, A.
Originální název
Determination of mercury in fish sauces using diffusive gradients in thin films technique
Typ
abstrakt
Jazyk
angličtina
Originální abstrakt
Fish sauces are traditional flavorings that are used extensively in south-east Asia and whose production and consumption is constantly growing. Because fish of wild origin are often used to make fish sauces, it is important to control quality and safety of this products in terms of the contents of contaminants. In this work method for determination of total dissolved mercury in fish sauces, based on application of diffusive gradients in thin films technique (DGT) with sorption gel containing Purolite S924 resin, was validated.
Klíčová slova
mercury, fish sauce, DGT, TD-AAS
Autoři
DIVIŠ, P.; REICHSTÄDTER, M.; LEERMAKERS, M.; GAO, Y.; HABARTOVÁ, A.
Vydáno
20. 9. 2019
Strany od
2.2.10
Strany do
Strany počet
1