Halogenated polycyclic aromatic hydrocarbons in Chinese traditional sausages with high salt: Profiles in market samples and formation during home cooking
Wei Li, Shimin Wu
Topics & Concepts
ChemistrySalt (chemistry)Environmental chemistryChinese marketFood scienceOrganic chemistryGeographyChinaArchaeologyMeat and Animal Product QualityTea Polyphenols and EffectsDye analysis and toxicity