Publication | Closed Access
Do conventional cooking methods alter concentrations of per- and polyfluoroalkyl substances (PFASs) in seafood?
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Citations
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References
2019
Year
Food ChemistryNutritionBioconcentrationPolyfluoroalkyl SubstancesFood ContaminantToxicologyPublic HealthFood AdditiveChemical ContaminantFood ToxicologyFood SafetyPer- And Polyfluoroalkyl SubstancesHealth Sciences
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