Species-level study on arsenic availability from dietary components

Toxicological and Environmental Chemistry

Volumn 95, Issue 3, 2013, Pages 529-540

  Biswas, A ^a,b   Basu, B ^c   Bhattacharya, K ^c   Mazumder, D N Guha ^b   Santra, S C ^a  

^a UNIVERSITY OF KALYANI   (India)

^b DNGM Research Foundation   (India)

^c BIDHAN CHANDRA KRISHI VISWAVIDYALAYA   (India)

Author keywords

arsenic species; arsenic species in cooked rice; arsenic species in cooked vegetables; arsenic species in raw rice; cooking water

Indexed keywords

ARSENIC SPECIES; AS SPECIES; CONTAMINATED WATER; COOKED RICE; DIETARY COMPONENTS; INTERCONVERSIONS; RAW RICE; SAFE WATER;

ARSENIC; POTABLE WATER; THERMAL PROCESSING (FOODS); VEGETABLES; WATER POLLUTION;

CHEMICAL CONTAMINATION;

ARSENATE; ARSENIC; ARSENITE; COOKING APPLIANCE; DRINKING WATER; ENDEMIC SPECIES; POLLUTION EFFECT; SPECIATION (CHEMISTRY); TOXICITY; VEGETABLE;

EID: 84877813738     PISSN: 02772248     EISSN: 10290486     Source Type: Journal    
DOI: 10.1080/02772248.2013.792596     Document Type: Article

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