Author:
Ma Yangyang,Lin Ju,Li Miaoyun,Zhu Yaodi,Zhao Lijun,Liang Dong,Cho Dong Hyun,Zhao Gaiming
Funder
National Natural Science Foundation of China
Reference36 articles.
1. Formation and mitigation of PAHs in barbecued meat - a review;Duedahl-Olesen;Crit. Rev. Food Sci. Nutr.,2022
2. Quantitatively assessing the health risk of exposure to PAHs from intake of smoked meats;Li;Ecotoxicol. Environ. Saf.,2016
3. Quantification and risk assessment of carcinogenic polycyclic aromatic hydrocarbons in retail smoked fish and smoked cheeses;Racovita;Food Control,2021
4. Polycyclic aromatic hydrocarbons in foods: biological effects, legislation, occurrence, analytical methods, and strategies to reduce their formation;Sampaio;Int. J. Mol. Sci.,2021
5. Polycyclic aromatic hydrocarbons in traditionally smoked slavonska kobasica;Mastanjević;Food Additives and Contaminants: Part B Surveillance,2020