Polycyclic Aromatic Hydrocarbons in Foods: Biological Effects, Legislation, Occurrence, Analytical Methods, and Strategies to Reduce Their Formation (2021)
- Authors:
- USP affiliated authors: SAMPAIO, GENI RODRIGUES - FSP ; ROGERO, MARCELO MACEDO - FSP ; TORRES, ELIZABETH APARECIDA FERRAZ DA SILVA - FSP ; GUIZELLINI, GLORIA MARIA - FSP ; SILVA, SIMONE ALVES DA - FSP
- Unidade: FSP
- DOI: 10.3390/ijms22116010
- Subjects: HIDROCARBONETOS POLICÍCLICOS; CONSUMO DE ALIMENTOS; QUALIDADE DOS ALIMENTOS; COZIMENTO; CONTAMINAÇÃO DE ALIMENTOS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: International Journal of Molecular Sciences
- ISSN: 1422-0067
- Volume/Número/Paginação/Ano: v.22, n.11 art. 6010 [30p.], 2021
- Este periódico é de acesso aberto
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: gold
- Licença: cc-by
-
ABNT
SAMPAIO, Geni Rodrigues et al. Polycyclic Aromatic Hydrocarbons in Foods: Biological Effects, Legislation, Occurrence, Analytical Methods, and Strategies to Reduce Their Formation. International Journal of Molecular Sciences, v. 22, n. 11 art. 6010 [30p.], 2021Tradução . . Disponível em: https://doi.org/10.3390/ijms22116010. Acesso em: 28 dez. 2025. -
APA
Sampaio, G. R., Guizellini, G. M., Silva, S. A. da, Almeida, A. P. de, Pinaffi-Langley , A. C. da C., Rogero, M. M., et al. (2021). Polycyclic Aromatic Hydrocarbons in Foods: Biological Effects, Legislation, Occurrence, Analytical Methods, and Strategies to Reduce Their Formation. International Journal of Molecular Sciences, 22( 11 art. 6010 [30p.]). doi:10.3390/ijms22116010 -
NLM
Sampaio GR, Guizellini GM, Silva SA da, Almeida AP de, Pinaffi-Langley AC da C, Rogero MM, Camargo AC de, Torres EAF da S. Polycyclic Aromatic Hydrocarbons in Foods: Biological Effects, Legislation, Occurrence, Analytical Methods, and Strategies to Reduce Their Formation [Internet]. International Journal of Molecular Sciences. 2021 ;22( 11 art. 6010 [30p.]):[citado 2025 dez. 28 ] Available from: https://doi.org/10.3390/ijms22116010 -
Vancouver
Sampaio GR, Guizellini GM, Silva SA da, Almeida AP de, Pinaffi-Langley AC da C, Rogero MM, Camargo AC de, Torres EAF da S. Polycyclic Aromatic Hydrocarbons in Foods: Biological Effects, Legislation, Occurrence, Analytical Methods, and Strategies to Reduce Their Formation [Internet]. International Journal of Molecular Sciences. 2021 ;22( 11 art. 6010 [30p.]):[citado 2025 dez. 28 ] Available from: https://doi.org/10.3390/ijms22116010 - Quantification of Polycyclic Aromatic Hydrocarbons in Commonly Consumed Salami in Brazil
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Informações sobre o DOI: 10.3390/ijms22116010 (Fonte: oaDOI API)
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