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Chlorotyrosine and Fatty Acid Chlorohydrin Byproduct Concentrations in Meats and Fish Are Naturally Elevated.

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Title: Chlorotyrosine and Fatty Acid Chlorohydrin Byproduct Concentrations in Meats and Fish Are Naturally Elevated.
Authors: Simpson AM; Sonny Astani Department of Civil and Environmental Engineering, University of Southern California, 920 Downey Way, Los Angeles, California90089, United States., Islam S; Sonny Astani Department of Civil and Environmental Engineering, University of Southern California, 920 Downey Way, Los Angeles, California90089, United States., Bone S; Stanford Synchrotron Radiation Lightsource, SLAC National Accelerator Laboratory, Menlo Park, California94025, United States.; Institute of Bio- and Geosciences: Agrosphere, Forschungszentrum Jülich, 52428Jülich, Germany., Mitch WA; Department of Civil and Environmental Engineering, Stanford University, 473 Via Ortega, Stanford, California94305, United States.
Source: Environmental science & technology [Environ Sci Technol] 2026 Jul 28; Vol. 60 (29), pp. 20507-20516.
Publication Type: Journal Article
Journal Info: Publisher: American Chemical Society Country of Publication: United States NLM ID: 0213155 Publication Model: Print Cited Medium: Internet ISSN: 1520-5851 (Electronic) Linking ISSN: 0013936X NLM ISO Abbreviation: Environ Sci Technol Subsets: MEDLINE
Database: MEDLINE Ultimate
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  Data: <searchLink fieldCode="AU" term="%22Simpson+AM%22">Simpson AM</searchLink>; Sonny Astani Department of Civil and Environmental Engineering, University of Southern California, 920 Downey Way, Los Angeles, California90089, United States.<br /><searchLink fieldCode="AU" term="%22Islam+S%22">Islam S</searchLink>; Sonny Astani Department of Civil and Environmental Engineering, University of Southern California, 920 Downey Way, Los Angeles, California90089, United States.<br /><searchLink fieldCode="AU" term="%22Bone+S%22">Bone S</searchLink>; Stanford Synchrotron Radiation Lightsource, SLAC National Accelerator Laboratory, Menlo Park, California94025, United States.; Institute of Bio- and Geosciences: Agrosphere, Forschungszentrum Jülich, 52428Jülich, Germany.<br /><searchLink fieldCode="AU" term="%22Mitch+WA%22">Mitch WA</searchLink>; Department of Civil and Environmental Engineering, Stanford University, 473 Via Ortega, Stanford, California94305, United States.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22American+Chemical+Society%22">American Chemical Society </searchLink><i>Country of Publication: </i>United States <i>NLM ID: </i>0213155 <i>Publication Model: </i>Print <i>Cited Medium: </i>Internet <i>ISSN: </i>1520-5851 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%220013936X%22">0013936X </searchLink><i>NLM ISO Abbreviation: </i>Environ Sci Technol <i>Subsets: </i>MEDLINE
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        Value: 10.1021/acs.est.5c18322
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      – Code: eng
        Text: English
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        StartPage: 20507
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      – TitleFull: Chlorotyrosine and Fatty Acid Chlorohydrin Byproduct Concentrations in Meats and Fish Are Naturally Elevated.
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            NameFull: Islam S
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            NameFull: Bone S
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            – D: 28
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              Text: 2026 Jul 28
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              Y: 2026
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