Abstract
Atomic absorption spectrophotometry was shown to be a more accurate method than either of two flame emission photometric methods of sodium and potassium analysis in wine. It also appeared to be least effected by alcohol, sugar and mutual interference of the two elements under study in seven types of wine.
- Accepted December 1969.
- Published online January 1969
- Copyright 1969 by the American Society for Enology and Viticulture
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