Polychlorinated naphthalene concentrations and profiles in cheese and butter, and comparisons with polychlorinated dibenzo-p-dioxin, polychlorinated dibenzofuran and polychlorinated biphenyl concentrations-Reference-Cited by-同舟云学术

Polychlorinated naphthalene concentrations and profiles in cheese and butter, and comparisons with polychlorinated dibenzo-p-dioxin, polychlorinated dibenzofuran and polychlorinated biphenyl concentrations

Published:2015-02-18 Issue:3 Volume:95 Page:203-216
ISSN:0306-7319
Container-title:International Journal of Environmental Analytical Chemistry
language:en
Short-container-title:International Journal of Environmental Analytical Chemistry

Author:

Li Li,Sun Sufang,Dong Shujun,Jiang Xiaoxu,Liu Guorui,Zheng Minghui

Funder

National Natural Science Foundation of China

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Pollution,Soil Science,Waste Management and Disposal,Water Science and Technology,Environmental Chemistry,Analytical Chemistry

Link

http://www.tandfonline.com/doi/pdf/10.1080/03067319.2014.1002491

Reference38 articles.

1. HRGC/HRMS Analysis of Chloronaphthalenes in Several Batches of Halowax 1000, 1001, 1013, 1014 and 1099

2. The Toxicological Effects of Halogenated Naphthalenes: A Review of Aryl Hydrocarbon Receptor-Mediated (Dioxin-like) Relative Potency Factors

3. Polybrominated Dibenzo-p-Dioxins, Dibenzofurans, and Biphenyls: Inclusion in the Toxicity Equivalency Factor Concept for Dioxin-Like Compounds

4. Mixed poly-brominated/chlorinated biphenyls (PXBs): Widespread food and environmental contaminants

5. Sources of unintentionally produced polychlorinated naphthalenes

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