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The effect of chelating agents including potassium tartrate and citrate on the maximum reduction of lead and cadmium during soaking and cooking from some different varieties of rice available in Iran
This study aimed to determine the percentage of reduction of lead and cadmium by chelating agents (potassium tartrate and potassium citrate) in the steps of soaking, cooking, and simultaneous soaking and cooking in some varieties of rice for the first time. Each chemical experiment was performed in...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8441478/ https://www.ncbi.nlm.nih.gov/pubmed/34532020 http://dx.doi.org/10.1002/fsn3.2473 |