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...

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Bibliographic Details
Main Author: Barbosa, Vera (author)
Other Authors: 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)
Format: article
Language:eng
Published: 2020
Subjects:
Steaming
Seafood
Toxic elements
PFCs
PAHs
Musk fragrances and UV-Filters
Online Access:http://hdl.handle.net/10451/41210
Country:Portugal
Oai:oai:repositorio.ul.pt:10451/41210

Internet

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

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