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Food Additives & Contaminants: Part A Volume 35, 2018 - Issue 6
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Articles

Assessment of contamination source and quality control approach for polycyclic aromatic hydrocarbons in wood-pressed rapeseed oil

Ruijie LiuCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of ChinaCorrespondence[email protected]
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,
Youfeng ZhangCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of ChinaView further author information
,
Jun WangCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of ChinaView further author information
,
Qiqi PanCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of ChinaView further author information
,
Yingqi LuoCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of ChinaView further author information
,
Yujie SunCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of ChinaView further author information
,
Qingzhe JinCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of ChinaView further author information
&
Xingguo WangCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, People’s Republic of ChinaView further author information
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Pages 1155-1163 | Received 14 Nov 2017, Accepted 02 Mar 2018, Published online: 14 Mar 2018

References

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