TY  - JOUR
AU  - Baso-Cejas, E.
AU  - Brito, G.
AU  - Díaz, C.
AU  - Peña-Méndez, E.M.
T1  - Determination of inorganic bromide content in several vegetable foods
LA  - eng
PY  - 2007
SP  - 417
EP  - 420
T2  - Bulletin of Environmental Contamination and Toxicology
SN  - 0007-4861
VL  - 78
IS  - 5
AB  - The phenol red spectrophotometric method has been studied and applied as an inexpensive screening method for the determination of bromide in vegetables samples. The concentration of bromide ranged from 3.65 to 14.42 mg kg -1 in capsicum, 4.50 to 9.30 mg kg -1 in potatoes, and 3.63 to 19.02 mg kg -1 in fungi. The content of inorganic bromide in the studied vegetables was found to be below the maximum concentration of residues established by Spanish legislation (20 mg kg -1). © 2007 Springer Science+Business Media, LLC.
DO  - 10.1007/s00128-007-9212-9
UR  - https://portalciencia.ull.es/documentos/5e3c349c29995246bbf5ccf4
DP  - Dialnet - Portal de la Investigación
ER  -