Concentration, dietary exposure and health risk estimation of polycyclic aromatic hydrocarbons (PAHs) in youtiao, a Chinese traditional fried food

Food Control

Volumn 59, Issue , 2016, Pages 328-336

  Li, Ge ^a   Wu, Shimin ^a,b   Wang, Lin ^a   Akoh, Casimir C ^c  

^a SHANGHAI JIAO TONG UNIVERSITY   (China)

^b AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

^c UNIVERSITY OF GEORGIA   (United States)

Author keywords

Dietary exposure; Fried food; Incremental lifetime cancer risk; Polycyclic aromatic hydrocarbons; Youtiao

Indexed keywords

EID: 84930959543     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2015.06.003     Document Type: Article

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