The effect of flavorings on PAHs level in the roasted sunflower seeds

The amount of polycyclic aromatic hydrocarbons (PAHs) can be reduced by food additives. In this study, the impact of various flavors was investigated on the formation of PAHs in roasted sunflower seeds. PAHs was measured in the shell and kernel of sunflower with the flavors of lemon, golpar (hogweed...

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Detalles Bibliográficos
Autores principales: Shavali-gilani, Parisa, Yazdanfar, Najmeh, Jahed-khaniki, Gholamreza, Molaee-aghaee, Ebrahim, Sadighara, Parisa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10579291/
https://www.ncbi.nlm.nih.gov/pubmed/37845402
http://dx.doi.org/10.1038/s41598-023-44994-8

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10579291/
https://www.ncbi.nlm.nih.gov/pubmed/37845402
http://dx.doi.org/10.1038/s41598-023-44994-8

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