Change of Arsenic Speciation in Shellfish after Cooking and Gastrointestinal Digestion-Reference-Cited by-同舟云学术

Change of Arsenic Speciation in Shellfish after Cooking and Gastrointestinal Digestion

Published:2018-06-28 Issue:29 Volume:66 Page:7805-7814
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Liao Wen¹²³⁴,Wang Guang²³^ORCID,Li Kaiming²³,Zhao Wenbo²³⁵

Affiliation:

1. Guangzhou Institute of Geochemistry, Chinese Academy of Sciences, Guangzhou 510640, China

2. National Key Laboratory of Water Environment Simulation and Pollution Control, South China Institute of Environmental Sciences, Ministry of Environmental Protection of the People’s Republic of China, Guangzhou 510655, China

3. Guangdong Key Laboratory of Water and Air Pollution Control, South China Institute of Environmental Sciences, Guangzhou 510655, China

4. University of Chinese Academy of Sciences, Beijing 100049, China

5. College of Life Sciences, Hebei University, Baoding 071002, China

Funder

National Natural Science Foundation of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b02441

Reference36 articles.

1. Shellfish view of omega-3 and sustainable fisheries

2. Determination of toxic elements (mercury, cadmium, lead, tin and arsenic) in fish and shellfish samples. Risk assessment for the consumers

3. Arsenic speciation in fish and shellfish from the North Sea (Southern bight) and Açu Port area (Brazil) and health risks related to seafood consumption

4. Arsenic Binding to Proteins

5. Environmental arsenic exposure: From genetic susceptibility to pathogenesis

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