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Publikováno v:
Food Analytical Methods. 12:2383-2391
This paper describes a method for quantification of the four regulated polycyclic aromatic hydrocarbons (PAHs), (benzo[a]anthracene [BaA], chrysene [CHR], benzo[b]fluoranthene [BbF] and benzo[a]pyrene [BaP]), in the wide matrix group of spices and dr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d15e817bb6ebac0f85ed93b0e89cbae8
https://doi.org/10.1007/s12161-019-01579-4
https://doi.org/10.1007/s12161-019-01579-4
