Effects of smoke flavoring using different wood chips and barbecuing on the formation of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in salmon fillets

Herein, the concentrations of food toxicants, polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HAAs), in salmon fillets smoke flavored with different smoking wood chips (oak, apple, bourbon soaked oak, cherry and hickory) and barbecuing were determined. Benzo[a]anthracene (u...

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Detalles Bibliográficos
Autor principal: Oz, Emel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6959562/
https://www.ncbi.nlm.nih.gov/pubmed/31935242
http://dx.doi.org/10.1371/journal.pone.0227508

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6959562/
https://www.ncbi.nlm.nih.gov/pubmed/31935242
http://dx.doi.org/10.1371/journal.pone.0227508

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