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Levels, Dietary Exposure, and Health Risk Estimation of Polycyclic Aromatic Hydrocarbons in Bread Baked with Different Oven and Fuel Types

dc.contributor.authorMelike B. Bayramoglu Karsi,Ercan Berberler,Sebnem Kurhan,Koksal Bilaloglu,Ibrahim Cakir,Duran Karakas
dc.date.accessioned2023-02-10T12:54:45Z
dc.date.available2023-02-10T12:54:45Z
dc.date.issued2021
dc.identifier10.1080/10406638.2021.2020306
dc.identifier.issn1563-5333
dc.identifier.urihttps://dx.doi.org/10.1080/10406638.2021.2020306
dc.identifier.urihttp://hdl.handle.net/11772/11919
dc.sourcePOLYCYCLIC AROMATIC COMPOUNDS
dc.subjectMaterials Chemistry
dc.titleLevels, Dietary Exposure, and Health Risk Estimation of Polycyclic Aromatic Hydrocarbons in Bread Baked with Different Oven and Fuel Types
dc.typeArticle
dc.identifier.volume0
dc.identifier.issue0


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