Cooking methods affect the intake of per- and polyfluoroalkyl substances (PFASs) from grass carp
Yuning Hu, Cuiyun Wei, Ling Wang, Zhen Zhou, Thanh Wang, Guangliang Liu, Yuqi Feng, Yong Liang
Topics & Concepts
Food scienceCooking methodsChemistrySteamingFish <Actinopterygii>CarpTolerable daily intakeEnvironmental chemistryBiologyFisheryBody weightEndocrinologyPer- and polyfluoroalkyl substances researchToxic Organic Pollutants ImpactAtmospheric chemistry and aerosols