Papers by Maria Antonieta Loayza Lopez
Journal of Agricultural and Food Chemistry, 1994
A method is presented for the determination of cadmium in seafood species; the method is based on... more A method is presented for the determination of cadmium in seafood species; the method is based on electrothermal atomic absorption spectrometry of tissues previously treated in a microwave acid digestion bomb. The limit of detection was 0.16 pg. Sample recoveries, precision studies, and analyses of BCR-CEC reference material demonstrated the reliability and accuracy of the technique. In samples of seafoods frequently consumed in Mediterranean coastal regions of Spain, Cd concentrations ranged from undetectable to 45.75 nglg, the highest concentrations appearing in crustaceans and cephalopods.
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Papers by Maria Antonieta Loayza Lopez