doi.org/10.1016/j.foodchem.2020.128453

Effect of charcoal type on the formation of polycyclic aromatic hydrocarbons in grilled meats

Hye-Jin Kim
21
,
Jinwoo Cho
31
,
Aera Jang
23
Food Chemistry9.80
Volume: 343, Pages: 128453 - 128453
Published: Oct 22, 2020
Paper Fields
Paper Details
Title
Effect of charcoal type on the formation of polycyclic aromatic hydrocarbons in grilled meats
DOI
doi.org/10.1016/j.foodchem.2020.128453
Published Date
Oct 22, 2020
Journal
Food Chemistry
Volume
343
Pages
128453 - 128453
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