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The effects of extracting procedures on occurrence of polycyclic aromatic hydrocarbons in edible oils
Polycyclic aromatic hydrocarbons (PAHs) are one of the most hazardous naturally occurring chemical contaminants of food. Edible oils are easily contaminated by PAHs generated during high-temperature processing steps such as oil extraction and refining. In this study, the effects of different extract...
Gardado en:
| Publicado en: | Food Sci Biotechnol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Springer Singapore
2020
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7406622/ https://ncbi.nlm.nih.gov/pubmed/32802556 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-020-00761-3 |
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