Evaluation of Copper and Manganese Concentrations in Commercial Fruit Juices and Nectars Consumed in Brazil by GF AAS

Table 2

Heating program employed in the microwave-assisted acid digestion of the samples.

Step	Temperature (°C)	Pressure (bar)	Ramp time (min)	Hold time (min)
1	100	60	1	10
2	200	60	5	10
3	50	60	1	5