Inhibitory effects of dietary antioxidants on the formation of carcinogenic polycyclic aromatic hydrocarbons in grilled pork
Author:
Funder
Kasetsart University
Publisher
Asian Australasian Association of Animal Production Societies
Subject
Animal Science and Zoology,Food Science
Link
http://ajas.info/upload/pdf/ajas-18-0805.pdf
Reference26 articles.
1. Polycyclic aromatic hydrocarbons in food and beverages. Analytical methods and trends
2. PAHs content in sunflower, soybean and virgin olive oils: Evaluation in commercial samples and during refining process
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4. Genotoxicity of Polycyclic Aromatic Hydrocarbon Metabolites
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