Article Versions Notes

Sampaio GR, Guizellini GM, da Silva SA, de Almeida AP, Pinaffi-Langley ACC, Rogero MM, de Camargo AC, Torres EAFS. Polycyclic Aromatic Hydrocarbons in Foods: Biological Effects, Legislation, Occurrence, Analytical Methods, and Strategies to Reduce Their Formation. International Journal of Molecular Sciences. 2021; 22(11):6010. https://doi.org/10.3390/ijms22116010

Sampaio, Geni Rodrigues, Glória Maria Guizellini, Simone Alves da Silva, Adriana Palma de Almeida, Ana Clara C. Pinaffi-Langley, Marcelo Macedo Rogero, Adriano Costa de Camargo, and Elizabeth A. F. S. Torres. 2021. "Polycyclic Aromatic Hydrocarbons in Foods: Biological Effects, Legislation, Occurrence, Analytical Methods, and Strategies to Reduce Their Formation" International Journal of Molecular Sciences 22, no. 11: 6010. https://doi.org/10.3390/ijms22116010

Sampaio, G. R., Guizellini, G. M., da Silva, S. A., de Almeida, A. P., Pinaffi-Langley, A. C. C., Rogero, M. M., de Camargo, A. C., & Torres, E. A. F. S. (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), 6010. https://doi.org/10.3390/ijms22116010