Studied on Detection Methods and Changes of Polycyclic Aromatic Hydrocarbons in Instant Roasted Fish with Different Processes

Objective: In order to establish the detection method for 16 kinds of polycyclic aromatic hydrocarbons (PAHs) in instant roasted fish, the effects of different cooking methods on the types and contents of PAHs in roast fish were analyzed. Methods: The samples were extracted with N-hexane, purified b...

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Bibliographic Details
Published in:	Shipin gongye ke-ji
Main Authors:	Yan ZHANG, Shengkai WANG, Yan CHENG, Yuehua XIAO, Xun FU, Tingting FENG
Format:	Article
Language:	Chinese
Published:	The editorial department of Science and Technology of Food Industry 2022-11-01
Subjects:	instant roasted fish polycyclic aromatic hydrocarbons carbon roasting frying electric roasting risk assessment
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022020031

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