Content and Bioaccessibility Evaluation of Polycyclic Aromatic Hydrocarbons (PAHs) in Aquatic Products: Effects of Cooking Methods on PAHs
The aim of this study was to conduct a systematic evaluation of the content, bioaccessibility, and health risk assessment of polycyclic aromatic hydrocarbons (PAHs) in different types of aquatic products subjected to different cooking methods. The variations of PAH contents and bioaccessibility in 1...
Furkejuvvon:
| Váldodahkkit: | , |
|---|---|
| Materiálatiipa: | Artigo |
| Giella: | Inglês |
| Almmustuhtton: |
Elsevier
2026-02-01
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| Ráidu: | Journal of Food Protection |
| Fáttát: | |
| Liŋkkat: | http://www.sciencedirect.com/science/article/pii/S0362028X26000013 |
| Fáddágilkorat: |
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