Formation of Polycyclic Aromatic Hydrocarbons in the Smoke from Heated Model Lipids and Food Lipids
Author:
Affiliation:
1. Department of Nutrition and Food Science, Fu Jen University, Taipei, Taiwan 242
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0106906
Reference27 articles.
1. Determination of PAHs in various smoked meat products and different samples by enzyme immunoassay
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