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Inhibitory effects of dietary antioxidants on the formation of carcinogenic polycyclic aromatic hydrocarbons in grilled pork
Wanwisa Wongmaneepratip, Kriskamol Na Jom, Kanithaporn Vangnai
Asian-Australas J Anim Sci. 2019;32(8):1205-1210.   Published online February 7, 2019
DOI: https://doi.org/10.5713/ajas.18.0805

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Inhibitory effects of dietary antioxidants on the formation of carcinogenic polycyclic aromatic hydrocarbons in grilled pork
Asian-Australasian Journal of Animal Sciences. 2019;32(8):1205-1210   Crossref logo
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Effects of oil types and pH on carcinogenic polycyclic aromatic hydrocarbons (PAHs) in grilled chicken
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Carcinogenic Polycyclic Aromatic Hydrocarbons: An Analysis of Screening Values, Guidelines, and Standards in the Northeast
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Magnetic Stirring Assisted Demulsification Dispersive Liquid–Liquid Microextraction for Preconcentration of Polycyclic Aromatic Hydrocarbons in Grilled Pork Samples
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Carcinogenic Polycyclic Aromatic Hydrocarbons
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ChemInform Abstract: Theoretical Model of Activation of Carcinogenic Polycyclic Benzenoid Aromatic Hydrocarbons. Possible New Classes of Carcinogenic Aromatic Hydrocarbons.
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