Potentially toxic elements (PTE<sub>S</sub>) concentration in <i>anchovy</i> fish sauce from Hormozgan province, Iran: a probabilistic health risk study-Reference-Cited by-同舟云学术

Potentially toxic elements (PTE_S) concentration in anchovy fish sauce from Hormozgan province, Iran: a probabilistic health risk study

Published:2023-05-05 Issue: Volume: Page:1-16
ISSN:0306-7319
Container-title:International Journal of Environmental Analytical Chemistry
language:en
Short-container-title:International Journal of Environmental Analytical Chemistry

Author:

Pasalari Neda¹,Ghaffari Hamid Reza¹,Borzoei Mohammad¹,Kamari Zohreh¹,Mehri Fereshteh²,Fakhri Yadolah¹,Mahmudiono Trias³,Mousavi Khaneghah Amin⁴⁵

Affiliation:

1. Food Health Research Center, Hormozgan University of Medical Sciences, Bandar Abbas, Iran

2. Nutrition Health Research Center, Center of Excellence for Occupational Health, Research Center for Health Sciences, School of Public Health, Hamadan University of Medical Sciences, Hamadan, Iran

3. Department of Nutrition, Faculty of Public Health, Universitas Airlangga, Surabaya, Indonesia

4. Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology – State Research Institute, Warsaw, Poland

5. Department of Technology of Chemistry, Azerbaijan State Oil and Industry University, Baku, Azerbaijan

Funder

Hormozgan University of Medical Sciences

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

https://www.tandfonline.com/doi/pdf/10.1080/03067319.2023.2207458

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