Effects of smoke flavoring using different wood chips and barbecuing on the formation of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in salmon fillets
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Title
Effects of smoke flavoring using different wood chips and barbecuing on the formation of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in salmon fillets
Authors
Keywords
Salmon, Meat, Fish, Antioxidants, Aromatic hydrocarbons, Trout, Amines, Carcinogens
Journal
PLoS One
Volume 15, Issue 1, Pages e0227508
Publisher
Public Library of Science (PLoS)
Online
2020-01-15
DOI
10.1371/journal.pone.0227508
References
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