In Vitro Model To Assess Arsenic Bioaccessibility and Speciation in Cooked Shrimp-Reference-Cited by-同舟云学术

In Vitro Model To Assess Arsenic Bioaccessibility and Speciation in Cooked Shrimp

Published:2018-04-10 Issue:18 Volume:66 Page:4710-4715
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chi Haifeng¹²,Zhang Youchi²,Williams Paul N.³,Lin Shanna¹²,Hou Yanwei¹,Cai Chao²^ORCID

Affiliation:

1. Department of Environmental Science and Engineering, Huaqiao University, Xiamen, Fujian 361021, People’s Republic of China

2. State Key Laboratory of Urban Environment and Health, Institute of Urban Environment, Chinese Academy of Sciences, Xiamen, Fujian 361021, People’s Republic of China

3. Institute for Global Food Security, School of Biological Sciences, Queen’s University Belfast, Belfast BT9 7BL, United Kingdom

Funder

Ministry of Science and Technology of the People's Republic of China

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.7b06149

Reference40 articles.

1. Arsenic and human health effects: A review

2. Arsenic methylation and skin lesions in migrant and native adult women with chronic exposure to arsenic from drinking groundwater

3. Arsenic in cooked rice: Effect of chemical, enzymatic and microbial processes on bioaccessibility and speciation in the human gastrointestinal tract

4. Increase in Rice Grain Arsenic for Regions of Bangladesh Irrigating Paddies with Elevated Arsenic in Groundwaters

5. Consumption of arsenic and other elements from vegetables and drinking water from an arsenic-contaminated area of Bangladesh

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