Formation, Toxicity, and Analytical Techniques for Small-Molecule α-Dicarbonyl Compounds in Foods.

Wan N, Wang Y, Wang L, Wang H, Li Z, Hua L, Niu H, Chen X, Sun J

Open source

DOI
10.3390/foods15142566
Published
2026 Jul 21
Container
Foods (Basel, Switzerland)
Publisher
Not recorded
Open access
yes

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BibTeX

@article{allodium:10.3390/foods15142566,
  title = {Formation, Toxicity, and Analytical Techniques for Small-Molecule α-Dicarbonyl Compounds in Foods.},
  author = {Wan N and Wang Y and Wang L and Wang H and Li Z and Hua L and Niu H and Chen X and Sun J},
  year = {2026},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods15142566},
  url = {https://doi.org/10.3390/foods15142566}
}

RIS

TY  - JOUR
TI  - Formation, Toxicity, and Analytical Techniques for Small-Molecule α-Dicarbonyl Compounds in Foods.
AU  - Wan N
AU  - Wang Y
AU  - Wang L
AU  - Wang H
AU  - Li Z
AU  - Hua L
AU  - Niu H
AU  - Chen X
AU  - Sun J
PY  - 2026
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods15142566
UR  - https://doi.org/10.3390/foods15142566
ER  -

APA

N, W., Y, W., L, W., H, W., Z, L., L, H., H, N., X, C., & J, S. (2026). Formation, Toxicity, and Analytical Techniques for Small-Molecule α-Dicarbonyl Compounds in Foods.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15142566

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