Premised research on dietary exposure to benzo[a]pyrene, acrylamide, and Nnitrosodimethylamine from common fried and grilled dishes in North Vietnam

Fried and grilled cooking methods and the widespread consumption of certain dishes may expose the population to elevated levels of potentially carcinogenic compounds, such as benzo[a]pyrene (BaP), acrylamide, and N-nitrosodimethylamine (NDMA). This study aims to quickly estimate dietary exposure to...

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Hlavní autoři:	Nguyen Thi Hong Ngoc, Bui Cao Tien, Ton Thu Giang, Tran Cao Son
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	National Institute for Food Control 2024-12-01
Edice:	Tạp chí Kiểm nghiệm và An toàn thực phẩm
Témata:	food processed contaminants chemical hazards dietary intake dietary exposure carcinogenic risk
On-line přístup:	https://vjfc.nifc.gov.vn/article?id=4421
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