Investigating the effect of type of fish and different cooking methods on the residual amount of polycyclic aromatic hydrocarbons (PAHs) in some Iranian fish: A health risk assessment

The aim of this study was to assess the level of PAHs and associated health risks in different types of fish cooked with different methods, using the MSPE-GC/MS technique (magnetic solid phase extraction with gas chromatography/mass spectrometry). The limits of detection (LODs), limits of quantifica...

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Detalles Bibliográficos
Autores principales: Sharifiarab, Gholamali, Ahmadi, Mohammad, Shariatifar, Nabi, Ariaii, Peiman
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534125/
https://www.ncbi.nlm.nih.gov/pubmed/37780318
http://dx.doi.org/10.1016/j.fochx.2023.100789

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534125/
https://www.ncbi.nlm.nih.gov/pubmed/37780318
http://dx.doi.org/10.1016/j.fochx.2023.100789

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