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Investigation of Eu-Priority Polycyclic Aromatic Hydrocarbons in Wheat Flour and Baked Products: Implications for Food Safety

AuthID
P-01B-KB3

Author(s)

Guizellini, GM

da Silva, SA

de Almeida, AP

Soares-Freitas, RAM

Torres, EAFD

Viegas, OMD

Pinto, E

Sampaio, GR

Tipo de Documento

Article

Year published

2026

Publicado

in FOOD RESEARCH INTERNATIONAL, ISSN: 0963-9969

Volume: 233, Páginas: 118961 (10)

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Publication Identifiers

DOI: 10.1016/j.foodres.2026.118961

SCOPUS: 2-s2.0-105033220116

Wos: WOS:001721711100001

Source Identifiers

ISSN: 0963-9969

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Investigation of Eu-Priority Polycyclic Aromatic Hydrocarbons in Wheat Flour and Baked Products: Implications for Food Safety

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Investigation of Eu-Priority Polycyclic Aromatic Hydrocarbons in Wheat Flour and Baked Products: Implications for Food Safety

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