Bioaccessibility of Polycyclic Aromatic Hydrocarbons (PAHs) in grilled meat: the effects of meat doneness and fat content
Exposure to polycyclic aromatic hydrocarbons (PAHs) through diet is gaining concern due to the risk it poses to human health. This study evaluated the bioaccessibility of PAHs contained in charcoal-grilled beef and chicken in different segments of the gastrointestinal tract (GIT) with regard to the...
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| Format: | Article |
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Multidisciplinary Digital Publishing Institute
2021
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