| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8428048 | Trends in Food Science & Technology | 2018 | 51 Pages |
Abstract
Indian food products belonging to Beverages, Oils, Fruits, Vegetables, Supplements, Chocolates, Traditional items and Marine foods category accumulated PAHs during pre- and post-harvest stages and acted as the main sources of PAHs' exposure to humans. Compared to worldwide studies, studies focusing on PAHs in Indian food products are very few, basic in nature and limited in scope.
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Authors
Lochan Singh, Tripti Agarwal,