Quantitation of Polycyclic Aromatic Hydrocarbons (PAH4) in Cocoa and Chocolate Samples by an HPLC-FD Method
Author:
Affiliation:
1. Food Chemistry Institute (LCI) of the Association of the German Confectionery Industry, Adamsstraße 52-54, D-51063 Köln, Germany
Funder
Stiftung der Deutschen Kakao- und Schokoladenwirtschaft
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf5028729
Reference33 articles.
1. Overview on polycyclic aromatic hydrocarbons: Occurrence, legislation and innovative determination in foods
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