Comparison and establishment of appropriate methods to determine EU priority PAHs in charcoal-grilled chicken drumsticks with different treatments and their dietary risk assessments

Food and Chemical Toxicology - Tập 142 - Trang 111400 - 2020
Chow-Feng Chiang1,2,3, Kuo-Chiang Hsu3,4,5, Chih-Yun Cho3, Tseng-Yu Tsai3, Chuan-Hsiang Hsu3,6, Deng-Jye Yang3,5,6
1Department of Health Risk Management, China Medical University, 91, Hsueh-Shih Road, Taichung, 40402, Taiwan, ROC
2Department of Public Health, China Medical University, 91, Hsueh-Shih Road, Taichung, 40402, Taiwan, ROC
3Master Program of Food and Drug Safety, China Medical University, 91, Hsueh-Shih Road, Taichung, 40402, Taiwan, ROC
4Department of Nutrition, China Medical University, 91, Hsueh-Shih Road, Taichung, 40402, Taiwan, ROC
5Department of Food Nutrition and Health Biotechnology, Asia University, Taichung, Taiwan, ROC
6Institute of Food Safety and Health Risk Assessment, National Yang-Ming University, 155, Sec.2, Linong Street, Taipei, 11221, Taiwan, ROC

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Food and Chemical Toxicology

Tập 142

111400

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