Assessing the Formation of Polycyclic Aromatic Hydrocarbons in Grilled Beef Steak and Beef Patty with Different Charcoals by the Quick, Easy, Cheap, Effective, Rugged, and Safe (QuEChERS) Method with Gas Chromatography–Mass Spectrometry

This study investigated the effects of different charcoals on the occurrence of 16 polycyclic aromatic hydrocarbons (PAHs) in grilled beef steaks and beef patties. Seven different charcoals were used as follows: from oak wood (C1), from orange wood (C2), from Valonia oak wood (C3), from Marabu wood...

Descripción completa

Detalles Bibliográficos
Autor principal: Babaoğlu, Ali Samet
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10493564/
https://www.ncbi.nlm.nih.gov/pubmed/37701747
http://dx.doi.org/10.5851/kosfa.2023.e38

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10493564/
https://www.ncbi.nlm.nih.gov/pubmed/37701747
http://dx.doi.org/10.5851/kosfa.2023.e38

Ejemplares similares