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

标题
Effects of oil types and pH on carcinogenic polycyclic aromatic hydrocarbons (PAHs) in grilled chicken
作者
关键词
Polycyclic aromatic hydrocarbons (PAHs), Grilled chicken, Marinade, Oil type, pH
出版物
FOOD CONTROL
Volume 79, Issue -, Pages 119-125
出版商
Elsevier BV
发表日期
2017-03-20
DOI
10.1016/j.foodcont.2017.03.029

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