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食品工艺污染物:形成,发生,风险评估和缓解策略 - - 综述

Ahmadullah Zahir1, Iftikhar Ali Khan2, Maazullah Nasim3

  • 1Faculty of Veterinary Sciences, Department of Food Science and Technology, Afghanistan National Agricultural Sciences & Technology University, Kandahar, Afghanistan.

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment
|July 22, 2024
PubMed
概括

热加工食品产生有害的过程污染物,如烯胺和PAHs. 本次审查涵盖了它们的形成,健康风险和减轻战略,以确保食品安全.

关键词:
危险的化合物 危险的化合物抑制策略 抑制策略新的方法 新的方法公共卫生公共卫生.毒性的毒性 毒性的毒性

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