Bioaccessibility of Polycyclic Aromatic Hydrocarbons (PAHs) in grilled meat: the effects of meat doneness and fat content

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Bioaccessibility of Polycyclic Aromatic Hydrocarbons (PAHs) in grilled meat: the effects of meat doneness and fat content

Exposure to polycyclic aromatic hydrocarbons (PAHs) through diet is gaining concern due to the risk it poses to human health. This study evaluated the bioaccessibility of PAHs contained in charcoal-grilled beef and chicken in different segments of the gastrointestinal tract (GIT) with regard to the...

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Bibliographic Details
Main Authors:	Hamidi, Elliyana Nadia, Hajeb, Parvaneh, Selamat, Jinap, Lee, Soo Yee, Abdull Razis, Ahmad Faizal
Format:	Article
Published:	Multidisciplinary Digital Publishing Institute 2021
Online Access:	http://psasir.upm.edu.my/id/eprint/96209/

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