Evaluation of Polycyclic Aromatic Hydrocarbons (PAHs) in Pork Meat Cooked with Two Different Methods

During domestic grilling, polycyclic aromatic hydrocarbons (PAHs), which include genotoxic and carcinogenic compounds, can be produced as a result of fat pyrolysis, leakage of cellular juices onto the heat source, and incomplete combustion of fuel. This study aimed to assess the formation of PAHs in...

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書誌詳細

主要な著者:	Chiara Conchione, Silvia Socal, Laura Barp, Sabrina Moret
フォーマット:	Artigo
言語:	Inglês
出版事項:	MDPI AG 2025-04-01
シリーズ:	Molecules
主題:	polycyclic aromatic hydrocarbons (PAHs) microwave-assisted saponification (MAS) ultra-high-performance liquid chromatography with spectrofluorometric detection (UHPLC-FLD) grilled meat cooking methods
オンライン･アクセス:	https://www.mdpi.com/1420-3049/30/9/1886
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