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Quantification of salt content in commercial fish sauces through reagent-free flow-injection method.

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Bibliographic Details
Title: Quantification of salt content in commercial fish sauces through reagent-free flow-injection method.
Authors: Buajarern S; Department of Chemistry, Faculty of Science and Technology, Thammasat University, Paholyothin Road, Pathumthani, 12120, Thailand. Electronic address: bsiliwit@tu.ac.th., Kajhonjaratkul M; Department of Chemistry, Faculty of Science and Technology, Thammasat University, Paholyothin Road, Pathumthani, 12120, Thailand., Youngvises N; Department of Chemistry, Faculty of Science and Technology, Thammasat University, Paholyothin Road, Pathumthani, 12120, Thailand., Sereenonchai K; Department of Chemistry, Faculty of Science and Technology, Thammasat University, Paholyothin Road, Pathumthani, 12120, Thailand; Flow Innovation-Research for Science and Technology Laboratories (FIRST Labs), Thailand. Electronic address: scksc@tu.ac.th.
Source: Talanta [Talanta] 2026 Jan 01; Vol. 297 (Pt B), pp. 128751. Date of Electronic Publication: 2025 Aug 27.
Publication Type: Journal Article
Journal Info: Publisher: Elsevier Country of Publication: Netherlands NLM ID: 2984816R Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-3573 (Electronic) Linking ISSN: 00399140 NLM ISO Abbreviation: Talanta Subsets: MEDLINE
Database: MEDLINE Ultimate
Description
ISSN:1873-3573
DOI:10.1016/j.talanta.2025.128751