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It could be shown that magnesium in cocoa products can be very well determined by means of flame AAS after chemical digestion in a microwave. The result of both ashing techniques (pressure and microwave) were in good agreement. The specific advantage
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______610::1c8148f358a6ab976089bf91f440caf1
https://publica.fraunhofer.de/handle/publica/186648
https://publica.fraunhofer.de/handle/publica/186648
The magnesium contents in raw cocoa and finished cocoa products is determined by means of the flamme AAS, after sample preparation according to wet ashing under pressure. The magnesium content of raw cocoa was between 2.2 and 3.5 mg/g. The average ma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______610::c79cd97d941627b6d22e7bb57d2a0ec0
https://publica.fraunhofer.de/handle/publica/187224
https://publica.fraunhofer.de/handle/publica/187224
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