Determination of the Levels of Polycyclic Aromatic Hydrocarbons in Toasted Bread Using Gas Chromatography Mass Spectrometry

Concentration of 16 polycyclic aromatic hydrocarbons (PAHs) in eighteen baked bread samples using gas oven toasting were evaluated in this study. Samples were classified into the following categories: (1) bread baked from white wheat flour, (2) bread baked from brown wheat flour, and (3) sandwich br...

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Detalles Bibliográficos
Autores principales: Al-Rashdan, Amal, Helaleh, Murad I. H., Nisar, A., Ibtisam, A., Al-Ballam, Zainab
Formato: Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2010
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2938452/
https://www.ncbi.nlm.nih.gov/pubmed/20862370
http://dx.doi.org/10.1155/2010/821216

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2938452/
https://www.ncbi.nlm.nih.gov/pubmed/20862370
http://dx.doi.org/10.1155/2010/821216

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