Barbecue conditions affect contents of oxygenated and non-oxygenated polycyclic aromatic hydrocarbons in meat and non-meat patties

The contents of eight oxygenated polycyclic aromatic hydrocarbons (OPAHs; anthracene-9,10-dione, benzo[a]anthracene-7,12-dione, 11H-benzo[b]fluorene-11-one, 6H-benzo[cd]pyren-6-one, 7H-benzo[de]anthracene-7-one, 9,10-dihydro-8H-benzo[a]pyren-7-one, fluoren-9-one, and naphthacene-5,12-dione) and six...

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Detalles Bibliográficos
Autores principales: Zastrow, Lisa, Judas, Michael, Speer, Karl, Schwind, Karl-Heinz, Jira, Wolfgang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9475699/
https://www.ncbi.nlm.nih.gov/pubmed/36118985
http://dx.doi.org/10.1016/j.fochx.2022.100351

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9475699/
https://www.ncbi.nlm.nih.gov/pubmed/36118985
http://dx.doi.org/10.1016/j.fochx.2022.100351

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