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Food Additives & Contaminants: Part A Volume 37, 2020 - Issue 3
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Articles

Determination of four priority polycyclic aromatic hydrocarbons (4PAHs) by GC-MS in traditional Turkish yoghurts

Abdullah AkdoğanChemical Engineering Department, Faculty of Engineering, Pamukkale University, Denizli, TurkeyCorrespondence[email protected] [email protected]
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Oğuz GürsoyDepartment of Food Engineering, Faculty of Engineering and Architecture, Burdur Mehmet Akif Ersoy University, Burdur, TurkeyView further author information
Pages 391-400 | Received 24 Aug 2019, Accepted 06 Dec 2019, Published online: 09 Jan 2020

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Read on this site (1)

Xiao-ting Yan, Yuan Zhang, Yu Zhou, Guo-hui Li & Xue-song Feng. (2022) Source, Sample Preparation, Analytical and Inhibition Methods of Polycyclic Aromatic Hydrocarbons in Food (Update since 2015). Separation & Purification Reviews 51:4, pages 427-451.
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Articles from other publishers (6)

Yuxing Ge & Shimin Wu. (2023) Verification of decreased polycyclic aromatic hydrocarbon (PAH) levels in yoghurt during storage using isotopically-labelled PAHs. Journal of Food Composition and Analysis 122, pages 105489.
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Gaoshuang Hu, Dan Su, Tianqi Wu, Tao ZhaoLonghua Xu, Shan Gao & Jianxiong Hao. (2023) Recent advances in the detection of contaminants by portable glucose meter in food samples. Food Science and Technology Research 29:1, pages 1-14.
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M. Xu, M. Wu, Y. Zhang, H. Zhang, W. Liu, G. Chen, G. Xiong & L. Guo. (2021) Biodegradation of polycyclic aromatic hydrocarbons (PAHs) by bacterial mixture. International Journal of Environmental Science and Technology 19:5, pages 3833-3844.
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Noha F El Azab, Said F Hotar & Yossra A Trabik. (2022) Investigation of a QuEChERS-Based Method for Determination of Polycyclic Aromatic Hydrocarbons in Rat Plasma by GC–MS. Journal of Analytical Toxicology 46:4, pages 432-442.
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Xia Yan, Xiaofeng Shi & Jun Ma. (2021) Fast Quantification of the Mixture of Polycyclic Aromatic Hydrocarbons Using Surface-Enhanced Raman Spectroscopy Combined with PLS-GA-BP Network. Journal of Ocean University of China 20:6, pages 1451-1458.
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Rabia Siddique, Ameer Fawad Zahoor, Hamad Ahmad, Faisal Maqbool Zahid, Muhammad Abid & Azhari Siddeeg. (2021) Probing the impact of conventional oil frying on the formation of polycyclic aromatic hydrocarbons in rabbit meat. Food Science & Nutrition 9:3, pages 1698-1703.
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