Effects of sodium chloride on the formation of 3-Monochloropropanediol esters in various meats and health risk assessment.
- DOI
- 10.1016/j.fochx.2025.102754
- Published
- 2025 Jul
- Container
- Food chemistry: X
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2025.102754,
title = {Effects of sodium chloride on the formation of 3-Monochloropropanediol esters in various meats and health risk assessment.},
author = {Chen HT and Tan CX and Chen JR and Nakagawa K and Kato S and Lee WJ},
year = {2025},
journal = {Food chemistry: X},
doi = {10.1016/j.fochx.2025.102754},
url = {https://doi.org/10.1016/j.fochx.2025.102754}
}RIS
TY - JOUR TI - Effects of sodium chloride on the formation of 3-Monochloropropanediol esters in various meats and health risk assessment. AU - Chen HT AU - Tan CX AU - Chen JR AU - Nakagawa K AU - Kato S AU - Lee WJ PY - 2025 JO - Food chemistry: X DO - 10.1016/j.fochx.2025.102754 UR - https://doi.org/10.1016/j.fochx.2025.102754 ER -
APA
HT, C., CX, T., JR, C., K, N., S, K., & WJ, L. (2025). Effects of sodium chloride on the formation of 3-Monochloropropanediol esters in various meats and health risk assessment.. Food chemistry: X. https://doi.org/10.1016/j.fochx.2025.102754
Source records
- pubmed · retrieved 2026-09-27T08:42:21.904Z