Effects of Various Cooking Processes on the Concentrations of Arsenic, Cadmium, Mercury, and Lead in Foods-Reference-Cited by-同舟云学术

Effects of Various Cooking Processes on the Concentrations of Arsenic, Cadmium, Mercury, and Lead in Foods

Published:2008-11-06 Issue:23 Volume:56 Page:11262-11269
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Perelló Gemma¹,Martí-Cid Roser¹,Llobet Juan M.¹,Domingo José L.¹

Affiliation:

1. Laboratory of Toxicology and Environmental Health, “Rovira i Virgili” University, San Lorenzo 21, Reus 43201, Spain, and GRET-CERETOX, School of Pharmacy, Department of Public Health, University of Barcelona, Avgda. Joan XXIII s/n, Barcelona 08028, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf802411q

Reference53 articles.

1. An evaluation of atmospheric deposition of trace elements into the great lakes

2. Health Effects of Natural Dust: Role of Trace Elements and Compounds

3. Bioaccessibility of essential and non-essential metals in commercial shellfish from Western Europe and Asia

4. Environmental mercury contamination in China: Sources and impacts

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