Effects of steaming on contaminants of emerging concern levels in seafood

Seafood consumption is a major route for human exposure to environmental contaminants of emerging concern (CeCs). However, toxicological information about the presence of CeCs in seafood is still insufficient, especially considering the effect of cooking procedures on contaminant levels. This study...

ver descrição completa

Detalhes bibliográficos
Autor principal: Barbosa, Vera (author)
Outros Autores: Luísa Maulvault, Ana (author), Alves, Ricardo N. (author), Kwadijk, Christian (author), Kotterman, Michiel (author), Tediosi, Alice (author), Fernández-Tejedor, Margarita (author), Sloth, Jens J. (author), Granby, Kit (author), Rasmussen, Rie R. (author), Robbens, Johan (author), De Witte, Bavo (author), Trabalón, Laura (author), Fernandes, José O. (author), Cunha, Sara C. (author), Marques, António (author)
Formato: article
Idioma:eng
Publicado em: 2020
Assuntos:
Steaming
Seafood
Toxic elements
PFCs
PAHs
Musk fragrances and UV-Filters
Texto completo:http://hdl.handle.net/10451/41210
País:Portugal
Oai:oai:repositorio.ul.pt:10451/41210

Texto Completo

http://hdl.handle.net/10451/41210

Registos relacionados