Publication | Closed Access

Concentration, dietary exposure and health risk estimation of polycyclic aromatic hydrocarbons (PAHs) in youtiao, a Chinese traditional fried food

NutritionPersistent Organic PollutantEpidemiologyDietary ExposureChemical ContaminantsEnvironmental HealthFood ContaminantToxicologyPolycyclic Aromatic HydrocarbonsHealth Risk EstimationPublic HealthPolycyclic Aromatic HydrocarbonFood ToxicologyFood SafetyHealth Sciences