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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...
Autores principales: | Shavali-gilani, Parisa, Yazdanfar, Najmeh, Jahed-khaniki, Gholamreza, Molaee-aghaee, Ebrahim, Sadighara, Parisa |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Nature Publishing Group UK
2023
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Materias: | |
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 |
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