Effect of charcoal grilling on polycyclic aromatic hydrocarbons (PAHs): content, composition, and health risk in edible fish in Japan

被引：0
|
作者：
Zijun Gao
Zhen Chen
Shu-Ping Hui
机构：
[1] Hokkaido University,Faculty of Health Sciences
来源：
Analytical Sciences | 2022年 / 38卷
关键词：
Polycyclic aromatic hydrocarbons (PAHs); Charcoal grilling; Health risk; HPLC–DAD; Fish; Food composition;
D O I：
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中图分类号：
学科分类号：
摘要：
引用
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页码：515 / 523
页数：8
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