The effects of extracting procedures on occurrence of polycyclic aromatic hydrocarbons in edible oils
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DOI: 10.1007/s10068-020-00761-3
Abstract: Polycyclic aromatic hydrocarbons (PAHs) are one of the most hazardous naturally occurring chemical contaminants of food. Edible oils are easily contaminated by PAHs generated during high-temperature processing steps such as oil extraction and refining. In… read more here.
Keywords: extraction; edible oils; aromatic hydrocarbons; levels pahs ... See more keywords