Significance of Cooking Oil to Bioaccessibility of Dichlorodiphenyltrichloroethanes (DDTs) and Polybrominated Diphenyl Ethers (PBDEs) in Raw and Cooked Fish: Implications for Human Health Risk
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ID: 1769
2017
| Reference Key |
mi2017significancejournal
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|---|---|
| Authors | Mi X. |
| Journal | Journal of agricultural and food chemistry |
| Year | 2017 |
| DOI | 10.1021/acs.jafc.7b00505 |
| URL | |
| Keywords | Keywords not found |
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