Spectrophotometric determination of iron in wines, foods, and minerals with 5,5-dimethyl-1,2,3-cyclohexanetrione 1,2-dioxime 3-thiosemicarbazone

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Bibliographic Details
Published in:Analytical chemistry (Washington) 1986-04, Vol.58 (4), p.824-827
Main Authors: Salinas, Francisco, Jimenez Sanchez, Juan Carlos, Galeano Diaz, Teresa
Format: Article
Language:English
Subjects:
Applied sciences
Biological and medical sciences
Exact sciences and technology
Food Analysis
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
Indicators and Reagents
Iron - analysis
Methods of analysis, processing and quality control, regulation, standards
Minerals - analysis
Other techniques and industries
Oximes
Spectrophotometry
Thiosemicarbazones
Wine - analysis
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Description
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ISSN:0003-2700
1520-6882
DOI:10.1021/ac00295a038