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Peer-reviewedLicence not statedFood Science and Biotechnology

Comparative effects of cooking methods on arsenic speciation and risk assessment in Eriocheir sinensis

  • Mengmeng Chen1
  • Huan Cao1
  • Zijun Wang1
  • Yingjie Pan1,2,3
  • Yong Zhao1,2,3
  • Haiquan Liu1,2,3,4
4 affiliations
  1. 1College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306 China
  2. 2Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai, 201306 China
  3. 3Laboratory of Quality & Safety Risk Assessment for Aquatic Product on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai, 201306 China
  4. 4Engineering Research Center of Food Thermal-processing Technology, Shanghai Ocean University, Shanghai, 201306 China
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Cite

BibTeXRIS
BibTeX
@article{chen2026comparative,
  title = {{Comparative effects of cooking methods on arsenic speciation and risk assessment in Eriocheir sinensis}},
  author = {Mengmeng Chen and Huan Cao and Zijun Wang and Yingjie Pan and Yong Zhao and Haiquan Liu},
  journal = {Food Science and Biotechnology},
  year = {2026},
  month = sep,
  doi = {10.1007/s10068-026-02290-x},
  url = {https://doi.org/10.1007/s10068-026-02290-x},
}
RIS
TY  - JOUR
TI  - Comparative effects of cooking methods on arsenic speciation and risk assessment in Eriocheir sinensis
AU  - Mengmeng Chen
AU  - Huan Cao
AU  - Zijun Wang
AU  - Yingjie Pan
AU  - Yong Zhao
AU  - Haiquan Liu
PY  - 2026
DA  - 2026/09/02
JO  - Food Science and Biotechnology
DO  - 10.1007/s10068-026-02290-x
UR  - https://doi.org/10.1007/s10068-026-02290-x
SN  - 1226-7708
SN  - 2092-6456
ER  -