GIG OpenIR  > 有机地球化学国家重点实验室  > 期刊论文
Mi, Xiu-Bo1,5; Su, Yang1,5; Bao, Lian-Jun2,3; Tao, Shu4; Zeng, Eddy Y.1,2,3
Significance of Cooking Oil to Bioaccessibility of Dichlorodiphenyltrichloroethanes (DDTs) and Polybrominated Diphenyl Ethers (PBDEs) in Raw and Cooked Fish: Implications for Human Health Risk
Source PublicationJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
ISSN0021-8561
2017-04-26
Volume65Issue:16Pages:3269-3276
DOI10.1021/acs.jafc.7b00505
WOS Subject ExtendedAgriculture ; Chemistry ; Food Science & Technology
Indexed BySCI
Language英语
WOS IDWOS:000400321300003
Funding OrganizationNational Natural Science Foundation of China(41390240) ; Department of Science and Technology of Guangdong Province(2015B020237006)
Citation statistics
Document Type期刊论文
Identifierhttp://ir.gig.ac.cn/handle/344008/34750
Collection有机地球化学国家重点实验室_期刊论文
Corresponding AuthorBao, Lian-Jun
Affiliation1.Chinese Acad Sci, Guangzhou Inst Geochem, State Key Lab Organ Geochem, Guangzhou 510640, Guangdong, Peoples R China
2.Jinan Univ, Sch Environm, Guangzhou Key Lab Environm Exposure & Hlth, Guangzhou 510632, Guangdong, Peoples R China
3.Jinan Univ, Guangdong Key Lab Environm Pollut & Hlth, Guangzhou 510632, Guangdong, Peoples R China
4.Peking Univ, Lab Earth Surface Proc, Coll Urban & Environm Sci, Beijing 100871, Peoples R China
5.Univ Chinese Acad Sci, Beijing 100049, Peoples R China
Recommended Citation
GB/T 7714
Mi, Xiu-Bo,Su, Yang,Bao, Lian-Jun,et al. Significance of Cooking Oil to Bioaccessibility of Dichlorodiphenyltrichloroethanes (DDTs) and Polybrominated Diphenyl Ethers (PBDEs) in Raw and Cooked Fish: Implications for Human Health Risk[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2017,65(16):3269-3276.
APA Mi, Xiu-Bo,Su, Yang,Bao, Lian-Jun,Tao, Shu,&Zeng, Eddy Y..(2017).Significance of Cooking Oil to Bioaccessibility of Dichlorodiphenyltrichloroethanes (DDTs) and Polybrominated Diphenyl Ethers (PBDEs) in Raw and Cooked Fish: Implications for Human Health Risk.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,65(16),3269-3276.
MLA Mi, Xiu-Bo,et al."Significance of Cooking Oil to Bioaccessibility of Dichlorodiphenyltrichloroethanes (DDTs) and Polybrominated Diphenyl Ethers (PBDEs) in Raw and Cooked Fish: Implications for Human Health Risk".JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 65.16(2017):3269-3276.
Files in This Item:
File Name/Size DocType Version Access License
17017.pdf(422KB)期刊论文出版稿开放获取CC BY-NC-SAView Application Full Text
Related Services
Recommend this item
Bookmark
Usage statistics
Export to Endnote
Google Scholar
Similar articles in Google Scholar
[Mi, Xiu-Bo]'s Articles
[Su, Yang]'s Articles
[Bao, Lian-Jun]'s Articles
Baidu academic
Similar articles in Baidu academic
[Mi, Xiu-Bo]'s Articles
[Su, Yang]'s Articles
[Bao, Lian-Jun]'s Articles
Bing Scholar
Similar articles in Bing Scholar
[Mi, Xiu-Bo]'s Articles
[Su, Yang]'s Articles
[Bao, Lian-Jun]'s Articles
Terms of Use
No data!
Social Bookmark/Share
File name: 17017.pdf
Format: Adobe PDF
All comments (0)
No comment.
 

Items in the repository are protected by copyright, with all rights reserved, unless otherwise indicated.