Effect of air-frying on formation and correlations of polycyclic aromatic hydrocarbons, acrylamide, and heterocyclic aromatic amines in foods and risk assessment
- DOI
- 10.1007/s10068-024-01639-4
- Published
- 2024-07
- Container
- Food Science and Biotechnology
- Publisher
- Springer Science and Business Media LLC
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1007/s10068-024-01639-4,
title = {Effect of air-frying on formation and correlations of polycyclic aromatic hydrocarbons, acrylamide, and heterocyclic aromatic amines in foods and risk assessment},
author = {Hyeri Yoon and Mun Yhung Jung and Sung-Hee Choi and Su-Hyun Chun and Jihyun Lee and BoKyung Moon and Kwang-Won Lee},
year = {2024},
journal = {Food Science and Biotechnology},
doi = {10.1007/s10068-024-01639-4},
url = {https://doi.org/10.1007/s10068-024-01639-4}
}RIS
TY - JOUR TI - Effect of air-frying on formation and correlations of polycyclic aromatic hydrocarbons, acrylamide, and heterocyclic aromatic amines in foods and risk assessment AU - Hyeri Yoon AU - Mun Yhung Jung AU - Sung-Hee Choi AU - Su-Hyun Chun AU - Jihyun Lee AU - BoKyung Moon AU - Kwang-Won Lee PY - 2024 JO - Food Science and Biotechnology DO - 10.1007/s10068-024-01639-4 UR - https://doi.org/10.1007/s10068-024-01639-4 ER -
APA
Yoon, H., Jung, M. Y., Choi, S., Chun, S., Lee, J., Moon, B., & Lee, K. (2024). Effect of air-frying on formation and correlations of polycyclic aromatic hydrocarbons, acrylamide, and heterocyclic aromatic amines in foods and risk assessment. Food Science and Biotechnology. https://doi.org/10.1007/s10068-024-01639-4
Source records
- crossref · retrieved 2026-09-27T00:16:07.648Z