Contamination of smoked fish and smoked-dried fish with polycyclic aromatic hydrocarbons and biogenic amines and risk assessment for the Beninese consumers
Ogouyôm Herbert Iko Afé, Claude Saegerman, Yénoukounmè Euloge Kpoclou, Caroline Douny, Ahmed Igout, Jacques Mahillon, Victor Bienvenu Anihouvi, Joseph D. Hounhouigan, Marie‐Louise Scippo
Topics & Concepts
Smoked fishChemistryContaminationFish productsScomberTolerable daily intakeBiogenic amineMackerelEnvironmental chemistryFood scienceFish <Actinopterygii>ToxicologyFisheryBody weightBiologyBiochemistryEcologyEndocrinologyReceptorNeurotransmitterPolyamine Metabolism and ApplicationsFood Waste Reduction and SustainabilityCannabis and Cannabinoid Research