Assessment of polycyclic aromatic hydrocarbon (PAH) profiles in heat-processed meat and fish: a study on health risk evaluation
Abstract The profiles of polycyclic aromatic hydrocarbons (PAHs) in selected heat-processed meat and fish were evaluated to determine the potential health risk associated with consumption. The samples were analysed using a gas Chromatography-Mass spectrometer. Different concentrations of individual...
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| Autori principali: | , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer
2024-06-01
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| Serie: | Discover Food |
| Soggetti: | |
| Accesso online: | https://doi.org/10.1007/s44187-024-00116-5 |
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