Summarizing minimization of polycyclic aromatic hydrocarbons in thermally processed foods by different strategies-Reference-Cited by-同舟云学术

Summarizing minimization of polycyclic aromatic hydrocarbons in thermally processed foods by different strategies

Published:2023-04 Issue: Volume:146 Page:109514
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Singh Lochan,Agarwal Tripti,Simal-Gandara J.^ORCID

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference94 articles.

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4. Concentrations and dietary exposure to polycyclic aromatic hydrocarbons (PAHs) from grilled and smoked foods;Alomirah;Food Control,2011

5. Polycyclic aromatic hydrocarbons (PAHs) in fish smoked using traditional and improved kilns: Levels and human health risk implications through dietary exposure in Ghana;Asamoah;Food Control,2021

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