Determination of Polycyclic Aromatic Hydrocarbons (PAHs) in Seafood by Matrix Solid-Phase Dispersion and Pressurized Liquid Extraction Followed by GC-MS/MS Analysis
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Publisher
Springer US
Link
https://link.springer.com/content/pdf/10.1007/978-1-0716-3806-4_1
Reference8 articles.
1. Said TO, Idris AM, Sahlabji T (2020) Combining relationship indices, human risk indices, multivariate statistical analysis and international guidelines for assessing the residue levels of USEPA-PAHs in seafood. Polycycl Aromat Compd 40:758–773. https://doi.org/10.1080/10406638.2018.1481114
2. Singh L, Agarwal T (2018) Polycyclic aromatic hydrocarbons in diet: concern for public health. Trends Food Sci Technol 79:160–170. https://doi.org/10.1016/j.tifs.2018.07.017
3. Tongo I, Ogbeide O, Ezemonye L (2017) Human health risk assessment of polycyclic aromatic hydrocarbons (PAHs) in smoked fish species from markets in southern Nigeria. Toxicol Rep 4:55–61. https://doi.org/10.1016/j.toxrep.2016.12.006
4. de Melo APZ, Hoff RB, Molognoni L et al (2022) Determination of polycyclic aromatic hydrocarbons in seafood by PLE-LC-APCI-MS/MS and preliminary risk assessment of the Northeast Brazil oil spill. Food Anal Methods. https://doi.org/10.1007/s12161-022-02252-z
5. de Melo APZ, Hoff RB, Molognoni L et al (2022) Disasters with oil spills in the oceans: impacts on food safety and analytical control methods. Food Res Int 111366
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