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Probing the impact of conventional oil frying on the formation of polycyclic aromatic hydrocarbons in rabbit meat
The study estimates, for the first time, the polycyclic aromatic hydrocarbons (PAHs) concentration (pyrene, fluoranthene, phenanthrene, anthracene, fluorene, and naphthalene) in rabbit meat samples. The study explores the effect of frying and the influence of cooking recipe (with or without condimen...
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| Publicat a: | Food Sci Nutr |
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| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
John Wiley and Sons Inc.
2021
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7958538/ https://ncbi.nlm.nih.gov/pubmed/33747480 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.2144 |
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