dc.contributor.author | Melike B. Bayramoglu Karsi,Ercan Berberler,Sebnem Kurhan,Koksal Bilaloglu,Ibrahim Cakir,Duran Karakas | |
dc.date.accessioned | 2023-02-10T12:28:15Z | |
dc.date.available | 2023-02-10T12:28:15Z | |
dc.date.issued | 2021 | |
dc.identifier | 10.1080/10406638.2021.2020306 | |
dc.identifier.issn | 1563-5333 | |
dc.identifier.uri | https://dx.doi.org/10.1080/10406638.2021.2020306 | |
dc.identifier.uri | http://hdl.handle.net/11772/9575 | |
dc.source | POLYCYCLIC AROMATIC COMPOUNDS | |
dc.subject | Materials Chemistry | |
dc.title | Levels, Dietary Exposure, and Health Risk Estimation of Polycyclic Aromatic Hydrocarbons in Bread Baked with Different Oven and Fuel Types | |
dc.type | Article | |
dc.identifier.volume | 0 | |
dc.identifier.issue | 0 | |