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Evaluation of Polycyclic Aromatic Hydrocarbons in Smoked Cheeses Made in Poland by HPLC Method

Smoked cheeses are particularly popular among consumers for their flavor and aroma. Of interest, therefore, is the health aspect related to the likelihood of polycyclic aromatic hydrocarbons (PAHs), which are known carcinogens found in smoked products. Thus, the purpose of this study was to evaluate...

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Detalles Bibliográficos
Autores principales:	Polak-Śliwińska, Magdalena, Paszczyk, Beata, Śliwiński, Mariusz
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9608266/ https://www.ncbi.nlm.nih.gov/pubmed/36296506 http://dx.doi.org/10.3390/molecules27206909

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