Evaluation of Analysis of Polycyclic Aromatic Hydrocarbons by the QuEChERS Method and Gas Chromatography–Mass Spectrometry and Their Formation in Poultry Meat As Affected by Marinating and Frying

标题
Evaluation of Analysis of Polycyclic Aromatic Hydrocarbons by the QuEChERS Method and Gas Chromatography–Mass Spectrometry and Their Formation in Poultry Meat As Affected by Marinating and Frying
作者
关键词
-
出版物
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 60, Issue 6, Pages 1380-1389
出版商
American Chemical Society (ACS)
发表日期
2012-01-10
DOI
10.1021/jf204650u

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