Reduction of Carcinogenic Polycyclic Aromatic Hydrocarbons in Meat by Sugar-Smoking and Dietary Exposure Assessment in Taiwan-Reference-Cited by-同舟云学术

Reduction of Carcinogenic Polycyclic Aromatic Hydrocarbons in Meat by Sugar-Smoking and Dietary Exposure Assessment in Taiwan

Published:2013-07-29 Issue:31 Volume:61 Page:7645-7653
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chen Shaun¹,Kao Tsai Hua¹,Chen Chia Ju¹,Huang Chung Wei¹,Chen Bing Huei¹

Affiliation:

1. Department of Food Science, Fu Jen University, New Taipei City 24205, Taiwan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf402057s

Reference29 articles.

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2. Concentrations and dietary exposure to polycyclic aromatic hydrocarbons (PAHs) from grilled and smoked foods

3. Determination of polycyclic aromatic hydrocarbons in grilled meat

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