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Arsenic speciation in cooked food and its bioaccessible fraction using X-ray absorption spectroscopy

Maria Jesús Clemente1, Susana Serrano1, Vicenta Devesa1

  • 1Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), C/Agustín Escardino 7, 46980 - Paterna, Valencia, Spain.

Food Chemistry
|August 11, 2020
PubMed

Keywords:
ArsenateArseniteBioaccessible fractionCooked foodInorganic arsenicXANES

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