Accumulation and dietary risks of perfluoroalkyl substances in fish and shellfish: A market-based study in Barcelona
Marc Marín-García, Céline Fàbregas, Carla Argenté, Jordi Díaz-Ferrero, Cristian Gómez‐Canela
Topics & Concepts
SardineAnchovyShrimpShellfishFisheryTolerable daily intakeCuttlefishPrawnFish productsEnvironmental chemistryBiologyDried fishFood scienceZoologyFish <Actinopterygii>ToxicologyChemistryAquatic animalBody weightEndocrinologyPer- and polyfluoroalkyl substances researchToxic Organic Pollutants ImpactAir Quality and Health Impacts