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Concentrations and dietary exposure to polycyclic aromatic hydrocarbons (PAHs) from grilled and smoked foods

Food Control · 2011 · Vol. 22(12) · pp. 2028–2035
Husam AlomirahSameer Al‐ZenkiSuad Al-HootiSahar ZaghloulWajih N. SawayaNisar AhmedKurunthachalam Kannan
Toxic Organic Pollutants ImpactCarcinogens and Genotoxicity AssessmentEffects and risks of endocrine disrupting chemicalsChrysenePhenanthrenePyreneChemistryFood scienceBenzo(a)pyreneEnvironmental chemistryAnimal scienceToxicologyBiology
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333
FWCI
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41
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Concentrations and dietary exposure to polycyclic aromatic hydrocarbons (PAHs) from grilled and smoked foods · Scinovex