Detail publikace

Determination of mercury in fish sauces using diffusive gradients in thin films technique

Originální název

Determination of mercury in fish sauces using diffusive gradients in thin films technique

Anglický název

Determination of mercury in fish sauces using diffusive gradients in thin films technique

Jazyk

en

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.

Anglický 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.

BibTex


@misc{BUT158930,
  author="Pavel {Diviš} and Marek {Reichstädter} and Martine {Leermakers} and Yue {Gao} and Aneta {Habartová}",
  title="Determination of mercury in fish sauces using diffusive gradients in thin films technique",
  annote="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.",
  booktitle="2nd Food Chemistry Conference, Seville 17-19.9. : Book of abstracts",
  chapter="158930",
  howpublished="online",
  year="2019",
  month="september",
  pages="2.2.10--2.2.10",
  type="abstract"
}