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Polycyclic aromatic hydrocarbons in grilled foods from Kermanshah province.
Gholizadah, Shahrbanoo; Mohammadi, Reza; Soleimani, Davood; Rezaei, Mansour; Ahanikamangar, Sheida; Mosalmanzadeh, Negin; Nachvak, Seyyed Mostafa; Fattahi, Nazir.
Afiliação
  • Gholizadah S; School of Nutritional Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran.
  • Mohammadi R; School of Nutritional Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran.
  • Soleimani D; Nutritional Sciences Department, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran.
  • Rezaei M; School of Public Health, Kermanshah University of Medical Sciences, Kermanshah, Iran.
  • Ahanikamangar S; Department of Chemistry, Kermanshah Payame Noor University, Kermanshah, Iran.
  • Mosalmanzadeh N; Department of Nutrition Sciences, Varastegan Institute for Medical Sciences, Mashhad, Iran.
  • Nachvak SM; School of Nutritional Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran.
  • Fattahi N; Research Center for Environmental Determinants of Health (RCEDH), Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran.
Food Addit Contam Part B Surveill ; 14(4): 287-294, 2021 Dec.
Article em En | MEDLINE | ID: mdl-34342553
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Hidrocarbonetos Policíclicos Aromáticos País/Região como assunto: Asia Idioma: En Ano de publicação: 2021 Tipo de documento: Article
Texto completo
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Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Hidrocarbonetos Policíclicos Aromáticos País/Região como assunto: Asia Idioma: En Ano de publicação: 2021 Tipo de documento: Article