Effect of microwave, frying and boiling on lettuce contaminated with microcystins

Yuke Xue, Kun Zhang, Chanjuan Liang

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DOI: 10.1016/j.foodchem.2026.150721
Published: 2026-10
Container: Food Chemistry
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodchem.2026.150721,
  title = {Effect of microwave, frying and boiling on lettuce contaminated with microcystins},
  author = {Yuke Xue and Kun Zhang and Chanjuan Liang},
  year = {2026},
  journal = {Food Chemistry},
  doi = {10.1016/j.foodchem.2026.150721},
  url = {https://doi.org/10.1016/j.foodchem.2026.150721}
}

RIS

TY  - JOUR
TI  - Effect of microwave, frying and boiling on lettuce contaminated with microcystins
AU  - Yuke Xue
AU  - Kun Zhang
AU  - Chanjuan Liang
PY  - 2026
JO  - Food Chemistry
DO  - 10.1016/j.foodchem.2026.150721
UR  - https://doi.org/10.1016/j.foodchem.2026.150721
ER  -

APA

Xue, Y., Zhang, K., & Liang, C. (2026). Effect of microwave, frying and boiling on lettuce contaminated with microcystins. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.150721

Source records

crossref · retrieved 2026-09-26T16:52:59.980Z