Comparative effects of cooking methods on arsenic speciation and risk assessment in Eriocheir sinensis
- DOI
- 10.1007/s10068-026-02290-x
- Published
- 2026-09-02
- Container
- Food Science and Biotechnology
- Publisher
- Springer Science and Business Media LLC
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1007/s10068-026-02290-x,
title = {Comparative effects of cooking methods on arsenic speciation and risk assessment in Eriocheir sinensis},
author = {Mengmeng Chen and Huan Cao and Zijun Wang and Yingjie Pan and Yong Zhao and Haiquan Liu},
year = {2026},
journal = {Food Science and Biotechnology},
doi = {10.1007/s10068-026-02290-x},
url = {https://doi.org/10.1007/s10068-026-02290-x}
}RIS
TY - JOUR TI - Comparative effects of cooking methods on arsenic speciation and risk assessment in Eriocheir sinensis AU - Mengmeng Chen AU - Huan Cao AU - Zijun Wang AU - Yingjie Pan AU - Yong Zhao AU - Haiquan Liu PY - 2026 JO - Food Science and Biotechnology DO - 10.1007/s10068-026-02290-x UR - https://doi.org/10.1007/s10068-026-02290-x ER -
APA
Chen, M., Cao, H., Wang, Z., Pan, Y., Zhao, Y., & Liu, H. (2026). Comparative effects of cooking methods on arsenic speciation and risk assessment in Eriocheir sinensis. Food Science and Biotechnology. https://doi.org/10.1007/s10068-026-02290-x
Source records
- crossref · retrieved 2026-11-07T20:41:44.744Z