Concentrations of polycyclic aromatic hydrocarbons in Vietnamese takeaway coffee: effects of coffee variety, roasting temperature and time.

Nguyen, Le Kim Phung; Nguyen, Ngoc Phuong; Le, Minh Tuan; Bui, Quang Minh; Cam, Thanh Son

Nguyen, Le Kim Phung; Nguyen, Ngoc Phuong; Le, Minh Tuan; Bui, Quang Minh; Cam, Thanh Son.

Afiliação

Nguyen LKP; Institute of Environmental Technology, Ha Noi, Vietnam.
Nguyen NP; Institute of Environmental Technology, Ha Noi, Vietnam.
Le MT; Institute of Environmental Technology, Ha Noi, Vietnam.
Bui QM; Centre For Research and Technology Transfer, Hanoi, Vietnam.
Cam TS; Institute of Fundamental and Applied Sciences, Duy Tan University, Ho Chi Minh, Vietnam.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess ; 40(3): 346-355, 2023 Mar.

Article em En | MEDLINE | ID: mdl-36689564

Assuntos

Café; Hidrocarbonetos Policíclicos Aromáticos; Antracenos; Coffea; Hidrocarbonetos Policíclicos Aromáticos/análise; Temperatura; Vietnã; Café/química

Palavras-chave

Polycyclic aromatic hydrocarbons (PAHs); carcinogens; gas chromatograph-mass spectrometer; health risk assessment; takeaway coffee

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Hidrocarbonetos Policíclicos Aromáticos / Café Tipo de estudo: Risk_factors_studies País como assunto: Asia Idioma: En Ano de publicação: 2023 Tipo de documento: Article

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