Arsenolipids in salmon are partly converted to thioxo analogs during cooking

Xiong, C., Glabonjat, R. A., Al Amin, M. H., Stiboller, M., Yoshinaga, J., & Francesconi, K. A. (2022). Arsenolipids in salmon are partly converted to thioxo analogs during cooking. Journal of Trace Elements in Medicine and Biology, 69, 126892. https://doi.org/10.1016/j.jtemb.2021.126892

Authors:

Chan Xiong

Ronald A. Glabonjat

Md Hasan Al Amin

Michael Stiboller

Jun Yoshinaga

Kevin A. Francesconi

Affiliated Authors:

Ronald A. Glabonjat

Columbia Affiliation: