Arsenic in Chinese Crayfish: Speciation Analysis, Cooking-Induced Stability, Bioaccessibility, and Dietary Risk Assessment.
- DOI
- 10.3390/foods15061068
- Published
- 2026 Mar 18
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods15061068,
title = {Arsenic in Chinese Crayfish: Speciation Analysis, Cooking-Induced Stability, Bioaccessibility, and Dietary Risk Assessment.},
author = {Jiang X and Peng K and Li P},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15061068},
url = {https://doi.org/10.3390/foods15061068}
}RIS
TY - JOUR TI - Arsenic in Chinese Crayfish: Speciation Analysis, Cooking-Induced Stability, Bioaccessibility, and Dietary Risk Assessment. AU - Jiang X AU - Peng K AU - Li P PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15061068 UR - https://doi.org/10.3390/foods15061068 ER -
APA
X, J., K, P., & P, L. (2026). Arsenic in Chinese Crayfish: Speciation Analysis, Cooking-Induced Stability, Bioaccessibility, and Dietary Risk Assessment.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15061068