Analytical Method for the Determination of Polycyclic Aromatic Hydrocarbons from Various Ready-to-Eat Food Products in Korea
Author:
Affiliation:
1. Food Science & Biotechnology, Dongguk University-Seoul, Republic of Korea
Funder
The Korean Ministry of Food and Drug Safety.
Publisher
Informa UK Limited
Subject
Materials Chemistry,Organic Chemistry,Polymers and Plastics
Link
https://www.tandfonline.com/doi/pdf/10.1080/10406638.2019.1614641
Reference29 articles.
1. Polycyclic aromatic hydrocarbons (PAH) in foods and estimated PAH intake by the population of Catalonia, Spain: Temporal trend
2. Analytical methods for polycyclic aromatic hydrocarbons (PAHs) in food and the environment needed for new food legislation in the European Union
3. Analysis of EU priority polycyclic aromatic hydrocarbons in food supplements using high performance liquid chromatography coupled to an ultraviolet, diode array or fluorescence detector
4. Polycyclic aromatic hydrocarbons in edible fats and oils: occurrence and analytical methods
5. Polycyclic aromatic hydrocarbons in Iranian Kebabs
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