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High production volume chemicals in pre-cooked seafood-based meals consumed by inhabitants of Tarragona (Catalonia, Spain): presence and risk assessment

Crossref DOI link: https://doi.org/10.1007/s00216-026-06521-2

Published Online: 2026-04-25

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Borrell, Laura

Borrull, Francesc

Aguilar, Carme https://orcid.org/0009-0000-7548-1812
Pocurull, Eva
Funding

Funding for this research was provided by:

Ministerio de Ciencia, Innovación y Universidades (PID2023-148939NB-I00)

Universitat Rovira i Virgili
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Text and Data Mining valid from 2026-04-25

Version of Record valid from 2026-04-25
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Article History

Received: 27 February 2026

Revised: 14 April 2026

Accepted: 16 April 2026

First Online: 25 April 2026

Declarations

:

: All authors certify that they have no affiliations with or involvement in any organization or entity with any financial interest or non-financial interest in the subject matter or materials discussed in this manuscript.

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