Author/Authors :
Onianwa، نويسنده , , P.C. and Ikadeh، نويسنده , , G.C. and Nweze، نويسنده , , S.E.، نويسنده ,
Abstract :
Aluminium levels were determined in various raw and processed food items obtained from the Nigerian market. The levels in the processed foods were generally higher than in the raw foods. Raw leafy vegetables contained more aluminium than other raw foods. Levels in Nigerian foods did not differ markedly from those reported for foods in other countries.
