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. |
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| 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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