In vitro assessment of polychlorinated biphenyl bioaccessibility in meat: Influence of fat content, cooking level and consumer age on consumer uptake-Reference-Cited by-同舟云学术

In vitro assessment of polychlorinated biphenyl bioaccessibility in meat: Influence of fat content, cooking level and consumer age on consumer uptake

Published:2022-04 Issue: Volume:374 Page:131623
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Planche Christelle,Ratel Jérémy,Mercier Frédéric,Zhang Cheng,Angénieux Magaly,Blinet Patrick,Marchand Philippe,Dervilly Gaud,Albert Isabelle,Tressou Jessica,Debrauwer Laurent,Engel Erwan

Funder

Agence Nationale de la Recherche

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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