Effect of home cooking processes on chlordecone content in beef and investigation of its by-products and metabolites by HPLC-HRMS/MS - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Environment International Année : 2020

Effect of home cooking processes on chlordecone content in beef and investigation of its by-products and metabolites by HPLC-HRMS/MS

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hal-04499187 , version 1 (11-03-2024)

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Deborah Martin, Fiona Lobo, Gwenaëlle Lavison-Bompard, Thierry Guérin, Julien Parinet. Effect of home cooking processes on chlordecone content in beef and investigation of its by-products and metabolites by HPLC-HRMS/MS. Environment International, 2020, 144, pp.106077. ⟨10.1016/j.envint.2020.106077⟩. ⟨hal-04499187⟩

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