Cite
HARVARD Citation
Piva, E. et al. (2023). Per- and polyfluoroalkyl substances (PFAS) presence in food: Comparison among fresh, frozen and ready-to-eat vegetables. Food chemistry. p. . [Online].
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Piva, E. et al. (2023). Per- and polyfluoroalkyl substances (PFAS) presence in food: Comparison among fresh, frozen and ready-to-eat vegetables. Food chemistry. p. . [Online].