The bioaccessibility of polychlorinated biphenyls (PCBs) and polychlorinated dibenzo- p -dioxins/furans (PCDD/Fs) in cooked plant and animal origin foods
Haitao Shen(Zhejiang Center for Disease Control and Prevention), Yongning Wu(Chinese Academy of Medical Sciences & Peking Union Medical College), James M. Starr(Environmental Protection Agency), Xiaofeng Wang(Zhejiang Center for Disease Control and Prevention), Weiwei Li(Yancheng Institute of Technology), Yanjun Zhang(Shanxi Medical University), Jianlong Han(Zhejiang Center for Disease Control and Prevention), Jingguang Li(China National Center for Food Safety Risk Assessment), Lei Zhang(China National Center for Food Safety Risk Assessment), Rongfa Guan(China Jiliang University), Xiaomin Xu(Zhejiang Center for Disease Control and Prevention), Dasheng Lu(Wannan Medical College)
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