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Risk Assessment and Evaluation of Analytical Method of Polycyclic Aromatic Hydrocarbons (PAHs) for Deep-Fat Fried Pork Products in Korea

Polycyclic aromatic hydrocarbons (PAHs) are produced during incomplete combustion of organic matter. Many of them are likely to be carcinogenic and cause mutations. In this study, the PAH4 (benzo[a]pyrene (BaP), benz[a]anthracene (BaA), chrysene (CHR), benzo[b]fluoranthene (BbF)) content in deep-fat...

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Detalles Bibliográficos
Autores principales:	Kim, Seo Yeon, Shin, Hye Won, Kim, Geon Hee, Kim, Yong-Yeon, Kang, Min-Jae, Shin, Han-Seung
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9180342/ https://www.ncbi.nlm.nih.gov/pubmed/35681367 http://dx.doi.org/10.3390/foods11111618

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