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Updated: Sep 16, 2025

Characterization, Quantification and Compound-specific Isotopic Analysis of Pyrogenic Carbon Using Benzene Polycarboxylic Acids BPCA
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Effect of Marination on the Formation of Polycyclic Aromatic Hydrocarbons in Grilled Vegetables

Sibel Kacmaz Ozcetin1,2, Levent Artok2

  • 1Department of Food Engineering, Engineering Faculty Giresun University Giresun Türkiye.

Food Science & Nutrition
|July 9, 2025
PubMed

Keywords:
PAHgrilled vegetablesinhibitionmarinated vegetablesmarinationnatural antioxidants

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