Title : Influence of processing in the prevalence of polycyclic aromatic hydrocarbons in a Portuguese traditional meat product.

Pub. Date : 2011 Jun

PMID : 21419819






1 Functional Relationships(s)
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1 Both, raw materials and final products, showed PAH profiles with light compounds representing about 99.0% of the total PAHs, mostly accounted by those having two rings (naphthalene-27.5%) or three rings (acenaphtene-16.9%; fluorene-27.1%; phenanthrene-19.5% and anthracene-3.9%). Polycyclic Aromatic Hydrocarbons phenylalanine hydroxylase Sus scrofa