Effects of toasting procedures on the levels of polycyclic aromatic hydrocarbons in toasted bread

Published 2007 View Full Article

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Title
Effects of toasting procedures on the levels of polycyclic aromatic hydrocarbons in toasted bread
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 108, Issue 2, Pages 607-615
Publisher
Elsevier BV
Online
2007-11-27
DOI
10.1016/j.foodchem.2007.11.026

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