Content and Bioaccessibility Evaluation of Polycyclic Aromatic Hydrocarbons (PAHs) in Aquatic Products: Effects of Cooking Methods on PAHs.

The aim of this study was to conduct a systematic evaluation of the content, bioaccessibility, and health risk assessment of polycyclic aromatic hydrocarbons (PAHs) in different types of aquatic products subjected to different cooking methods. The va…

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