Evaluation of the Effect of Different Cooking Methods on the Heavy Metal Levels in Crayfish Muscle-Reference-Cited by-同舟云学术

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Evaluation of the Effect of Different Cooking Methods on the Heavy Metal Levels in Crayfish Muscle

Published:2022-11-23 Issue: Volume: Page:
ISSN:0163-4984
Container-title:Biological Trace Element Research
language:en
Short-container-title:Biol Trace Elem Res

Author:

Li Jing,Du Hongying,Peng Fangjun,Manyande Anne,Xiong Shanbai

Funder

the National Key Research and Development Program of China

Publisher

Springer Science and Business Media LLC

Subject

Biochemistry (medical),Inorganic Chemistry,Clinical Biochemistry,General Medicine,Biochemistry,Endocrinology, Diabetes and Metabolism

Link

https://link.springer.com/content/pdf/10.1007/s12011-022-03476-0.pdf

Reference57 articles.

1. Zhang DD et al (2021) Microplastic pollution in water, sediment, and specific tissues of crayfish (Procambarus clarkii) within two different breeding modes in Jianli, Hubei province China. Environ Pollut 272:115939

2. Bai S et al (2022) Geographic origin discrimination of red swamp crayfish Procambarus clarkii from different Chinese regions using mineral element analysis assisted by machine learning techniques. Food Control 138:109047

3. BBB (2021) Available from: report on the development of crayfish industry. In Chinese

4. Adebiyi FM, Ore OT, Ogunjimi IO (2020) Evaluation of human health risk assessment of potential toxic metals in commonly consumed crayfish (Palaemon hastatus) in Nigeria. Heliyon 6(1):e03092

5. Bosch AC et al (2016) Heavy metals in marine fish meat and consumer health: a review. J Sci Food Agri 96(1):32–48

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