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Concentrations of 15 elements (Al, Ba, Cd, Co, Cr, Cu, Fe, Hg, Mn, Ni, Se, Sn, Sr, V and Zn) were determined in three tomato species (khaki, cherry and italy) at different stages of maturation by ICP OES and ICP-MS. The digestion efficiency was evaluated on the basis of the determination of residual carbon content and trace element recoveries.

Author

Adelina Maican

Language

EN