Determination of selenium in wines using electrothermal atomic absorption spectrometry with Zeeman background correction

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Bibliographic Details
Published in:	American journal of enology and viticulture Vol. 49; no. 2; pp. 115 - 118
Main Authors:	Jaganathan, J. (US Department of the Treasury, Rockville, MD.), Dugar, S.M
Format:	Journal Article
Language:	English
Published:	Davis, CA American Society for Enology and Viticulture 1998
Subjects:	ANALISIS CUANTITATIVO ANALYSE QUANTITATIVE Biological and medical sciences CHEMICAL COMPOSITION COMPOSICION QUIMICA COMPOSITION CHIMIQUE ENCUESTAS ENQUETE ESPECTROMETRIA Fermented food industries Food industries Fundamental and applied biological sciences. Psychology GEOGRAPHICAL VARIATION QUANTITATIVE ANALYSIS SELENIO SELENIUM SPECTROMETRIE SPECTROMETRY SURVEYS VIN VINOS WINES Wines and vinegars Wine Zeeman effect Analysis method Detection limit Quality control Thermoelectric atomization Matrix effect Selenium Quantitative analysis Chemical contamination Atomic absorption spectrometry
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