Factors that affect polychlorinated naphthalenes formation and distribution during the heating of sucralose.
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DOI: 10.1016/j.foodchem.2018.10.050
Abstract: Both the structures and toxicities of polychlorinated naphthalenes (PCNs) are similar to those of polychlorinated dibenzo-p-dioxins and dibenzofurans (PCDD/Fs), which are persistent, bioaccumulative chemical compounds. PCNs were also listed as persistent organic pollutants (POPs) under… read more here.
Keywords: temperature; chlorination; pcns; formation ... See more keywords