Determination of Polycyclic Aromatic Hydrocarbon (PAHs) in Grilled Chicken and Health Risk Assessment
Polycyclic aromatic hydrocarbons (PAHs) are compounds formed during the incomplete combustion of organic materials like wood or fatty meats. Cooking methods, particularly grilling, significantly influence PAH formation in food due to high heat involved. This heat causes fats and oils to drip onto th...
| Published in: | Malaysian Journal of Chemistry |
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| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
Malaysian Institute of Chemistry
2024
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| Online Access: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85209925398&doi=10.55373%2fmjchem.v26i5.505&partnerID=40&md5=7d8990811714f0679dc8fd150da52852 |