Impact of thermal cooking processes on organochlorine pesticide residues (OCPs) in the edible green seaweed, Ulva lactuca, and associated human health risk assessment-Reference-Cited by-同舟云学术

Impact of thermal cooking processes on organochlorine pesticide residues (OCPs) in the edible green seaweed, Ulva lactuca, and associated human health risk assessment

Published:2023-08 Issue: Volume:121 Page:105370
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Sundhar Shanmugam,Shakila Robinson Jeya,Shalini Rajendran,Aanand Samraj,Jayakumar Natarajan

Publisher

Elsevier BV

Subject

Food Science

Reference72 articles.

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