1992•Journal of Food Composition and AnalysisRequires access

Evaluation of the induction of polycyclic aromatic hydrocarbons (PAH) by cooking on two geometrically different types of barbecue

Bernard Saint‐Aubert, J. F. Cooper, C. Astre, John D Spiliotis, Henri Joyeux

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Key concepts: Fluoranthene, Pyrene, Polycyclic aromatic hydrocarbon, Chemistry, Environmental chemistry, Aromatic hydrocarbon, Hydrocarbon, Benzopyrene

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Evaluation of the induction of polycyclic aromatic hydrocarbons (PAH) by cooking on two geometrically different types of barbecue — Research Paper | ScholarLens