Levels, enrichment characteristics, and health risks of halogenated and parent polycyclic aromatic hydrocarbons in traditional smoked pork
Author:
Funder
Natural Science Foundation of Beijing Municipality
Fundamental Research Funds for the Central Universities
Publisher
Elsevier BV
Reference62 articles.
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4. Effect of smoking and grilling on polycyclic aromatic hydrocarbons in Ghanaian Tilapia;Dwumfour-Asare;Environ. Health Insights,2023
5. Effect of smoke generation sources and smoke curing duration on the levels of polycyclic aromatic hydrocarbon (PAH) in different suites of fish;Essumang;Food Chem. Toxicol.,2013
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