Effects of oil types and pH on carcinogenic polycyclic aromatic hydrocarbons (PAHs) in grilled chicken

Published 2017 View Full Article

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Title
Effects of oil types and pH on carcinogenic polycyclic aromatic hydrocarbons (PAHs) in grilled chicken
Authors
Keywords
Polycyclic aromatic hydrocarbons (PAHs), Grilled chicken, Marinade, Oil type, pH
Journal
FOOD CONTROL
Volume 79, Issue -, Pages 119-125
Publisher
Elsevier BV
Online
2017-03-20
DOI
10.1016/j.foodcont.2017.03.029

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