Review of the quantification techniques for polycyclic aromatic hydrocarbons (PAHs) in food products
Author:
Affiliation:
1. Center of Innovative and Applied Bioprocessing, Knowledge City, Mohali, Punjab, India
2. Department of Civil & Environmental Engineering, Hanyang University, Seoul, Korea
3. Department of Environment and Energy, Sejong University, Seoul, Korea
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2015.1116970
Reference112 articles.
1. Evaluation of solid-phase microextraction conditions for the determination of polycyclic aromatic hydrocarbons in aquatic species using gas chromatography
2. Selected-Ion Storage GC?MS Analysis of Polycyclic Aromatic Hydrocarbons in Palm Dates and Tuna Fish
3. Concentrations and dietary exposure to polycyclic aromatic hydrocarbons (PAHs) from grilled and smoked foods
4. Determination of the Levels of Polycyclic Aromatic Hydrocarbons in Toasted Bread Using Gas Chromatography Mass Spectrometry
5. ATSDR. (2011). (Agency for toxic substances and Disease Registry. Toxic substances portal–Polycyclic aromatic hydrocarbons (PAHs).
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