FOOD SCIENCE ›› 2001, Vol. 22 ›› Issue (11): 81-82.
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PENG Shan-Shan, HUANG Guo-Qing, SHI Yan
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Abstract: The content of strontium in some tea of China has been determined by atomic absorption spectrometry. The result showed that the content of strontium in tea was higher than that in common foods.
Key words: Tea Strontium Atomic absorption spectrometry
PENG Shan-Shan, HUANG Guo-Qing, SHI Yan. Study on Strontium Content in Tea and Tea Extract Liquid[J]. FOOD SCIENCE, 2001, 22(11): 81-82.
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