Traditional Fermentation Amplifies PFAS Bioaccessibility: Defining Fermented Fish Products as an Unrecognized Source of Dietary Exposure

Journal:
Environmental Science and Technology
Published:
DOI:
10.1021/acs.est.5c15723
Affiliations:
6
Authors:
14
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Institutions Authors Share
State Key Laboratory of Environmental Chemistry and Ecotoxicology (SKLECE), RCEES CAS, China
7.250000
 0.52
University of Chinese Academy of Sciences (UCAS), China
2.500000
 0.18
Jianghan University, China
2.250000
 0.16
Sino-Danish Centre for Education and Research (SDC), Denmark
1.000000
 0.07
Lanzhou University (LZU), China
1.000000
 0.07
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