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A Study on Mineral Distribution in Korean Foodstuffs by Neutron Activation Analysis  

Cho, Seung-Yeon (Department of Environmental Engineering, Yonsei University)
Hong, Woo-Jung (Department of Environmental Engineering, Yonsei University)
Lee, Jung-Yeon (NuEYES Inc.)
Kang, Sang-Hoon (NAA Lab., Korea Atomic Energy Research Institute)
Chung, Young-Sam (NAA Lab., Korea Atomic Energy Research Institute)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.3, 2002 , pp. 390-395 More about this Journal
Abstract
Concentrations of minerals (Ca, K, Mg, Na, Se, Zn, Fe, and Mn) in 50 different Korean foodstuffs were determined through neutron activation analysis. To check the accuracy of this method, the U.S. NIST standard reference materials were analyzed. Anchovy, sesame, perilla, and laver were found to contain relatively higher concentrations of Ca, Mg, Fe, and Zn than the other foodstuffs.
Keywords
neutron activation analysis (naa); mineral; trace element; standard reference materials (SRM);
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