Degradation of polycyclic aromatic hydrocarbons (PAHs) in smoked sausages by ultraviolet irradiation.

Jingnan LuLing KongHongmei FangKezhou CaiHui Zhou Bao-Cai Xu

Published in: Journal of the science of food and agriculture (2023)

This systematic investigation paves the way for developing novel strategies to eliminate PAHs or other organic contaminants from smoked sausages. This article is protected by copyright. All rights reserved.

Keyphrases

polycyclic aromatic hydrocarbons
heavy metals
health risk assessment
human health
drinking water
risk assessment
water soluble
radiation induced
climate change