Open AccessCooked Rice Products (<i>Kwenkwen, Jollof, </i><i>Fried-rice, Angwamo </i>and<i> Kanzo</i>) as Sources of Polyaromatic Hydrocarbons and a Potential Public Health Concern
Author(s) -
Isaac Williams Ofosu,
Edmund Afari Larbi,
Desmond Alale,
Gloria Mathanda Ankar-Brewoo,
Herman Lutterodt
Publication year - 2022
Publication title -
journal of food and nutrition research
Language(s) - English
Resource type - Journals
eISSN - 2333-1240
pISSN - 2333-1119
DOI - 10.12691/jfnr-10-7-4
Subject(s) - chemistry , food science , pyrene , benzo(a)pyrene , carcinogen , quechers , toxicology , population , zoology , biology , agronomy , medicine , biochemistry , pesticide residue , environmental health , organic chemistry , pesticide