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High Content Screening Analysis to Evaluate the Toxicological Effects of Harmful and Potentially Harmful Constituents (HPHC)
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Published on: May 10, 2016

Comparison of polycyclic aromatic hydrocarbons (PAHs) between smoked marc spirits and whiskies

Carla Da Porto1, Sabrina Moret

  • 1Dipartimento di Scienze degli Alimenti, Università di Udine, Via Marangoni 97, 33100 Udine, Italy. carla.daporto@uniud.it

Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association
|June 15, 2007
PubMed

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