Thermal processing reduces PFAS concentrations in blue food – A systematic review and meta-analysis
Catharina Vendl, Patrice Pottier, Matthew D. Taylor, Jennifer Bräunig, Matthew Gibson, Daniel Hesselson, G. Gregory Neely, Malgorzata Lagisz, Shinichi Nakagawa
Topics & Concepts
Cooking methodsFood scienceFish <Actinopterygii>Cooking oilEnvironmental chemistryFood chainChemistryFreshwater fishEnvironmental scienceCarbon chainToxicologyBiologyEcologyFisheryBiochemistryOrganic chemistryBiodieselCatalysisPer- and polyfluoroalkyl substances researchToxic Organic Pollutants ImpactEffects and risks of endocrine disrupting chemicals