Content and Bioaccessibility Evaluation of Polycyclic Aromatic Hydrocarbons (PAHs) in Aquatic Products: Effects of Cooking Methods on PAHs

Lijuan Wang, Lixiang Zhang

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DOI: 10.1016/j.jfp.2026.100696
Published: 2026-02
Container: Journal of Food Protection
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.jfp.2026.100696,
  title = {Content and Bioaccessibility Evaluation of Polycyclic Aromatic Hydrocarbons (PAHs) in Aquatic Products: Effects of Cooking Methods on PAHs},
  author = {Lijuan Wang and Lixiang Zhang},
  year = {2026},
  journal = {Journal of Food Protection},
  doi = {10.1016/j.jfp.2026.100696},
  url = {https://doi.org/10.1016/j.jfp.2026.100696}
}

RIS

TY  - JOUR
TI  - Content and Bioaccessibility Evaluation of Polycyclic Aromatic Hydrocarbons (PAHs) in Aquatic Products: Effects of Cooking Methods on PAHs
AU  - Lijuan Wang
AU  - Lixiang Zhang
PY  - 2026
JO  - Journal of Food Protection
DO  - 10.1016/j.jfp.2026.100696
UR  - https://doi.org/10.1016/j.jfp.2026.100696
ER  -

APA

Wang, L., & Zhang, L. (2026). Content and Bioaccessibility Evaluation of Polycyclic Aromatic Hydrocarbons (PAHs) in Aquatic Products: Effects of Cooking Methods on PAHs. Journal of Food Protection. https://doi.org/10.1016/j.jfp.2026.100696

Source records

crossref · retrieved 2026-09-27T02:29:18.019Z