Effect of charcoal grilling on polycyclic aromatic hydrocarbons (PAHs): content, composition, and health risk in edible fish in Japan
Crossref DOI link: https://doi.org/10.2116/analsci.21P197
Published Online: 2022-04-01
Published Print: 2022-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Gao, Zijun
Chen, Zhen
Hui, Shu-Ping
Text and Data Mining valid from 2022-03-01
Version of Record valid from 2022-03-01
Article History
Received: 24 June 2021
Accepted: 14 August 2021
First Online: 1 April 2022