| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5852042 | Food and Chemical Toxicology | 2012 | 8 Pages |
Abstract
⺠Cooking food at home generally declined phthalate concentrations. ⺠Cooking vegetables was an exception: almost no effect was seen. ⺠The degree of decline was influenced by different factors. ⺠DEHP, DiBP and BBP concentrations were the most influenced by food preparation.
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Authors
T. Fierens, G. Vanermen, M. Van Holderbeke, S. De Henauw, I. Sioen,