Effect of the number of frying cycles on the composition, concentrations and risk of polycyclic aromatic hydrocarbons (PAHs) in vegetable oils and fried fish - Concepedia

Concepedia

Publication | Closed Access

Effect of the number of frying cycles on the composition, concentrations and risk of polycyclic aromatic hydrocarbons (PAHs) in vegetable oils and fried fish

44

Citations

52

References

2020

Year

Chukwujindu M. A. Iwegbue, Kenneth O. Osijaye, Ufuoma Augustina Igbuku, Francis E. Egobueze, Godswill O. Tesi, Francisca I. Bassey, Bice S. Martincigh

Journal of Food Composition and Analysis

Petroleum ChemistryPetroleum ProductionVegetable OilsToxicologyPolycyclic Aromatic HydrocarbonsEnvironmental ToxicologyPolycyclic Aromatic Hydrocarbon

References

	Year	Citations

Page 1