A comparison of the effects of two cooking methods on arsenic species and nutrient elements in rice-Reference-Cited by-同舟云学术

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A comparison of the effects of two cooking methods on arsenic species and nutrient elements in rice

Published:2024-03 Issue: Volume:914 Page:169653
ISSN:0048-9697
Container-title:Science of The Total Environment
language:en
Short-container-title:Science of The Total Environment

Author:

Menon Manoj,Nicholls Andrea,Smalley Alan,Rhodes Edward

Funder

University of Nottingham

Science and Technology Facilities Council

Publisher

Elsevier BV

Reference51 articles.

1. Ground water arsenic contamination and its health effects in Bangladesh;Ahmad,2015

2. 1351 suggested citation: EFSA Panel on Contaminants in the Food Chain (CONTAM); scientific opinion on arsenic in food;Alexander;EFSA J.,2009

3. Chronic dietary exposure to inorganic arsenic;Arcella;EFSA J.,2021

4. Effect of cooking on arsenic concentration in rice;Atiaga;Environ. Sci. Pollut. Res.,2020

5. Effect of Different Cooking Methods on Loss of Iron and Zinc Micronutrients in Fortified and Non-fortified Rice;Azam,2021

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Mineral nutrient elements and their bioaccessibility in hulled organic and conventional lentils (Lens culinaris) sold in the UK;Journal of Food Composition and Analysis;2024-08

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