A survey of arsenic species in Chinese seafood.

@article{Li2003ASO,
  title={A survey of arsenic species in Chinese seafood.},
  author={Weihua Li and Chao Wei and Chao Zhang and Marijn van Hulle and R. Cornelis and Xinrong Zhang},
  journal={Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association},
  year={2003},
  volume={41 8},
  pages={1103-10}
}
In the present report, thirty different types of Chinese edible seafood, including brown algae, red algae, fish, crab, shrimp, mussels, oysters, and clams, which are very popular foodstuffs in the Chinese kitchen, were examined for their total content of As as well as its different species. Total arsenic concentration in algae samples was 1.7-38.7 microg/g (dry weight), and 0.086-7.54 microg/g in fish and shellfish (wet weight), respectively. The arsenic species in seafood extracts were… CONTINUE READING

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