Determination of Mercury in Fish Sauces by Thermal Decomposition Gold Amalgamation Atomic Absorption Spectroscopy after Preconcentration by Diffusive Gradients in Thin Films Technique
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Diviš, P.; Reichstädter, M.; Gao, Y.; Leermakers, M.; Křikala, J. Determination of Mercury in Fish Sauces by Thermal Decomposition Gold Amalgamation Atomic Absorption Spectroscopy after Preconcentration by Diffusive Gradients in Thin Films Technique. Foods 2020, 9, 1858. https://doi.org/10.3390/foods9121858
Diviš P, Reichstädter M, Gao Y, Leermakers M, Křikala J. Determination of Mercury in Fish Sauces by Thermal Decomposition Gold Amalgamation Atomic Absorption Spectroscopy after Preconcentration by Diffusive Gradients in Thin Films Technique. Foods. 2020; 9(12):1858. https://doi.org/10.3390/foods9121858
Chicago/Turabian StyleDiviš, Pavel; Reichstädter, Marek; Gao, Yue; Leermakers, Martine; Křikala, Jakub. 2020. "Determination of Mercury in Fish Sauces by Thermal Decomposition Gold Amalgamation Atomic Absorption Spectroscopy after Preconcentration by Diffusive Gradients in Thin Films Technique" Foods 9, no. 12: 1858. https://doi.org/10.3390/foods9121858