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机译:通过使用高碳化和预热步骤进行炭制备,减少烧烤过程中炭烟中多环芳烃(PAH)含量
Pilot Plant Development and Training Institute, King Mongkut's University of Technology Thonburi, Bangkok, Thailand;
Pilot Plant Development and Training Institute, King Mongkut's University of Technology Thonburi, Bangkok, Thailand;
Department of Food Engineering, King Mongkut's University of Technology Thonburi, Bangkok, Thailand;
Department of Food Engineering, King Mongkut's University of Technology Thonburi, Bangkok, Thailand;
Department of Food Engineering, King Mongkut's University of Technology Thonburi, Bangkok, Thailand;
Department of Food Engineering, King Mongkut's University of Technology Thonburi, Bangkok, Thailand;
Charcoal-grilling; polycyclic aromatic hydrocarbons; volatile matter; preheating; yakitori;
机译:木炭类型和烧烤条件对烧烤肌肉食品中杂环芳香胺(HAs)和多环芳香烃(PAHs)形成的影响
机译:木炭烤泰迪山羊器官,用于形成和鉴定八个多环芳烃(PAHS)作为致癌毒性
机译:木质炭烤MISRI鸡肉组织中三种轻质多环芳烃(PAHs)的生产,纯化及HPLC鉴定
机译:多环芳烃(PAHS)作为有机器件的金融组件之一,多环芳烃(PAHS)有很多人受到关注.1虽然PAHS通常由过爆(苯甲酸系统)组成,但嵌入奇数元环,例如Pentagons Orheptagons(非苯骨系统)进入分子核心是一个有希望的方法,可以清理它们的电子性质,例如芳香性,氧化还原能力和/或旋转状态
机译:多环芳烃和含氧多环芳烃(PAHS和OXY-PAHS)在房屋粉尘样品中,在家中的吸烟行为相关
机译:尼日利亚奥贡州和奥约州木炭工人尿中1-羟基py作为生物标志物暴露的生物标志物的初步调查
机译:戈丘章(韩国红辣椒)腌料对木炭烤猪肚中多环芳烃形成的影响