Polycyclic aromatic hydrocarbons in edible oils and fatty foods: Occurrence, formation, analysis, change and control-Reference-Cited by-同舟云学术

Polycyclic aromatic hydrocarbons in edible oils and fatty foods: Occurrence, formation, analysis, change and control

Published:2020 Issue: Volume: Page:59-112
ISSN:1043-4526
Container-title:Advances in Food and Nutrition Research
language:
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Author:

Wu Shimin,Gong Guangyi,Yan Kai,Sun Yaqing,Zhang Limin

Funder

National Natural Science Foundation of China

Science and Technology Commission of Shanghai Municipality

Publisher

Elsevier

Reference164 articles.

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3. Screening of edible oils for polycyclic aromatic hydrocarbons using microwave-assisted liquid-liquid and solid phase extraction coupled to one- to three-way fluorescence spectroscopy analysis;Alarcon;Talanta,2012

4. Study on the effect of activated carbon with bleaching earth on the reduction of polycyclic aromatic hydrocarbons (PAHs) in bleached soybean oil;Aliyar-Zanjani;Grasas Y Aceites,2019

5. Benzo a pyrene and total polycyclic aromatic hydrocarbons (PAHs) levels in vegetable oils and fats do not reflect the occurrence of the eight genotoxic PAHs;Alomirah;Food Additives and Contaminants Part a-Chemistry Analysis Control Exposure & Risk Assessment,2010

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