Polycyclic Aromatic Hydrocarbons (PAHs) in Select Commercially Processed Meat and Fish Products in Finland and the Mutagenic Potential of These Food Items

Iyekhoetin Matthew OmoruyiDepartment of Biological Sciences (Microbiology Unit), Faculty of Science, Benson Idahosa University, Benin City, Edo State, Nigeria; Correspondence[email protected]

Mirja HokkanenResearch and Laboratory Services Department, (Chemistry Research Unit), Finnish Food Safety Authority (Evira), Helsinki, Finland;

Raimo PohjanvirtaDepartment of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, Helsinki, Finland

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Aziz Homayouni Rad, Leili Aghebati-Maleki, Hossein Samadi Kafil & Amin Abbasi. (2021) Molecular mechanisms of postbiotics in colorectal cancer prevention and treatment. Critical Reviews in Food Science and Nutrition 61:11, pages 1787-1803.
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Xinying Guo, Weibing Zhang, Jun Gu, Feng Chen & Qinghua Yang. (2021) The determination of the level, source, and risk of polycyclic aromatic hydrocarbon content in traditional Chinese medicines using a QuEChERS based extraction and HPLC-UV-FLD analysis. Journal of Liquid Chromatography & Related Technologies 44:3-4, pages 210-219.
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Polycyclic Aromatic Hydrocarbons (PAHs) in Select Commercially Processed Meat and Fish Products in Finland and the Mutagenic Potential of These Food Items

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Polycyclic Aromatic Hydrocarbons (PAHs) in Select Commercially Processed Meat and Fish Products in Finland and the Mutagenic Potential of These Food Items

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