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Bioaccessibility of polychlorinated biphenyls in meat: Influence of fat content, cooking level and consumer age

Archive ouverte | Planche, Christelle | CCSD

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Influence of digestion on consumer exposure to polychlorobiphenyls in meat

Archive ouverte | Planche, Christelle | CCSD

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In vitro assessment of polychlorinated biphenyl bioaccessibility in meat: Influence of fat content, cooking level and consumer age on consumer uptake

Archive ouverte | Planche, Christelle | CCSD

International audience. In a risk assessment perspective, this work aims to assess the bioaccessibility of PCBs in meat. A standardised in vitro static digestion protocol was set up and coupled with extraction, clea...

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