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Chemical Threats in Thermally Processed Traditional Food and Possibilities of Their Reduction

hydrocarbons by vegetables grown on industrial contaminated soils. J. Environ. Qual ., 31(5), 1649-56. Gibis, M., (2016). Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment. Comprehensive Reviews in Food Science and Food Safety, 15 (2), 269-302. Gong, G., Zhao, X., Wu, S., (2018). Effect of natural antioxidants on inhibition of parent and oxygenated polycyclic aromatic hydrocarbons in Chinese fried bread youtiao. Food Control , 87, 117-125. Harrison, R.M., Jang, E., Alam, M.S., Dang, J. (2018

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