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

Perfluorinated compounds (PFCs) are environmental pollutants, and dietary intake is a major route of human exposure to them. We aimed to see the effects of washing, soaking, and cooking (grilling, braising, frying, and steaming) on the change of PFCs in mackerel fillets and PFCs before and after eac...

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Detalles Bibliográficos
Autores principales: 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
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7455985/
https://www.ncbi.nlm.nih.gov/pubmed/32884720
http://dx.doi.org/10.1002/fsn3.1737

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7455985/
https://www.ncbi.nlm.nih.gov/pubmed/32884720
http://dx.doi.org/10.1002/fsn3.1737

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