作者：
Chi,Xu [1]
;
Kunran,Wang [1]
;
Lirong,Gao [2]
;
Minghui,Zheng [3]
;
Jingguang,Li [4]
;
Lei,Zhang [4]
;
Yongning,Wu [4]
;
Lin,Qiao [1]
;
Di,Huang [1]
;
Shuang,Wang [1]
;
Da,Li [5]
作者单位：
State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing, 100085, China; University of Chinese Academy of Sciences, Beijing, 100049, China.
[1]
State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing, 100085, China; University of Chinese Academy of Sciences, Beijing, 100049, China; School of Environment, Hangzhou Institute for Advanced Study, University of Chinese Academy of Sciences, Hangzhou, 310000, China. Electronic address: gaolr@rcees.ac.cn.
[2]
State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing, 100085, China; University of Chinese Academy of Sciences, Beijing, 100049, China; School of Environment, Hangzhou Institute for Advanced Study, University of Chinese Academy of Sciences, Hangzhou, 310000, China.
[3]
Food Safety Research Unit of Chinese Academy of Medical Science (2019RU014), NHC Key Lab of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing, 100022, China.
[4]
State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing, 100085, China.
[5]
DOI
10.1016/j.envpol.2021.116922
PMID
33743436
发布时间
2021-05-03
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