Polycyclic aromatic hydrocarbons (PAHs) and their bioaccessibility in meat: a tool for assessing human cancer risk
Polycyclic aromatic hydrocarbons (PAHs) are primarily formed as a result of thermal treatment of food, especially barbecuing or grilling. Contamination by PAHs is due to generation by direct pyrolysis of food nutrients and deposition from smoke produced through incomplete combustion of thermal agent...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Asian Pacific Organization for Cancer Prevention
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/53606/1/Polycyclic%20aromatic%20hydrocarbons.pdf |