Effect of washing, soaking, and cooking methods on perfluorinated compounds in mackerel (Scomber japonicus)

por Kim, Min‐Joo, Park, Jihyun, Luo, Li, Min, Juhyun, Kim, Jung Hoan, Yang, Hee‐Deuk, Kho, Younglim, Kang, Gil Jin, Chung, Myung‐Sub, Shin, Sangah, Moon, BoKyung
Publicado 2020