Investigating the effect of type of fish and different cooking methods on the residual amount of polycyclic aromatic hydrocarbons (PAHs) in some Iranian fish: A health risk assessment.

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第一作者： Gholamali,Sharifiarab

第一单位： Department of Food Hygiene, Ayatollah Amoli Branch, Islamic Azad Uneversity, Amol, Iran.

作者： Gholamali,Sharifiarab ^[1] ; Mohammad,Ahmadi ^[1] ; Nabi,Shariatifar ^[2] ; Peiman,Ariaii ^[3]

作者单位： Department of Food Hygiene, Ayatollah Amoli Branch, Islamic Azad Uneversity, Amol, Iran. ^[1] Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran. ^[2] Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad Uneversity, Amol, Iran. ^[3]

关键词 BaP (Benzo[a]pyrene)Cooking methods Fish Gas chromatography-mass spectrometry (GC–MS)Magnetic solid phase extraction (MSPE)

DOI 10.1016/j.fochx.2023.100789

PMID 37780318

发布时间 2023-10-31

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Food chemistry

2023年19卷

100789页

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Investigating the effect of type of fish and different cooking methods on the residual amount of polycyclic aromatic hydrocarbons (PAHs) in some Iranian fish: A health risk assessment.

Food chemistry

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Food chemistry

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Investigating the effect of type of fish and different cooking methods on the residual amount of polycyclic aromatic hydrocarbons (PAHs) in some Iranian fish: A health risk assessment.

Food chemistry

相似文献

Food chemistry

相关期刊

检索历史清除