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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...

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Detalhes bibliográficos
Publicado no:Food Sci Biotechnol
Main Authors: Lee, Joon-Goo, Suh, Jung-Hyuck, Yoon, Hae-Jung
Formato: Artigo
Idioma:Inglês
Publicado em: Springer Singapore 2020
Assuntos:
Acesso em linha: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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