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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Bibliografiset tiedot

Päätekijät:	Chiara Conchione, Silvia Socal, Laura Barp, Sabrina Moret
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	MDPI AG 2025-04-01
Sarja:	Molecules
Aiheet:	polycyclic aromatic hydrocarbons (PAHs) microwave-assisted saponification (MAS) ultra-high-performance liquid chromatography with spectrofluorometric detection (UHPLC-FLD) grilled meat cooking methods
Linkit:	https://www.mdpi.com/1420-3049/30/9/1886
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