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Per- and polyfluoroalkyl substances (PFAS) presence in food: Comparison among fresh, frozen and ready-to-eat vegetables.
Piva, Elena; Fais, Paolo; Ioime, Pasquale; Forcato, Mattia; Viel, Guido; Cecchetto, Giovanni; Pascali, Jennifer P.
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  • Piva E; dtoLABS, Via Pozzuoli, 13C/13D, 30038 Spinea (VE), Italy.
  • Fais P; Department of Medical and Surgical Sciences, Unit of Legal Medicine, University of Bologna, Via Irnerio 49, 40126 Bologna, Italy. Electronic address: paolo.fais@unibo.it.
  • Ioime P; dtoLABS, Via Pozzuoli, 13C/13D, 30038 Spinea (VE), Italy.
  • Forcato M; Department of Cardiologic, Thoracic and Vascular Sciences, University of Padova, Via Falloppio 50, 35127 Padova, Italy.
  • Viel G; Department of Cardiologic, Thoracic and Vascular Sciences, University of Padova, Via Falloppio 50, 35127 Padova, Italy.
  • Cecchetto G; Department of Cardiologic, Thoracic and Vascular Sciences, University of Padova, Via Falloppio 50, 35127 Padova, Italy.
  • Pascali JP; Department of Cardiologic, Thoracic and Vascular Sciences, University of Padova, Via Falloppio 50, 35127 Padova, Italy.
Food Chem ; 410: 135415, 2023 Jun 01.
Article en En | MEDLINE | ID: mdl-36652797
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Texto completo: 1 Base de datos: MEDLINE Asunto principal: Verduras / Fluorocarburos Idioma: En Revista: Food Chem Año: 2023 Tipo del documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Base de datos: MEDLINE Asunto principal: Verduras / Fluorocarburos Idioma: En Revista: Food Chem Año: 2023 Tipo del documento: Article