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AROMA! Although fascinating,yet mysterious word. We like to consume many food products just because of aroma they have, despite of knowing how it is being produced. Mostly, roasted food products have at most pleasing aroma, and is generally induced by the presence of Polycyclic Aromatic Hydrocarbons. Ascribed to the carcinogenic and mutagenic properties, 16 Polycyclic Aromatic Hydrocarbons are of special concern and have been described as the priority pollutants by United State Environmental Protection Agency (USEPA).Due to such properties the determination of these compounds in drinkable beverage that are being consumed mostly in the present world deserves further investigation and is being presented here.
| Autorius: | Inderpreet Singh Grover, Rashmi Sharma, |
| Leidėjas: | LAP LAMBERT Academic Publishing |
| Išleidimo metai: | 2017 |
| Knygos puslapių skaičius: | 60 |
| ISBN-10: | 3330036095 |
| ISBN-13: | 9783330036093 |
| Formatas: | 220 x 150 x 4 mm. Knyga minkštu viršeliu |
| Kalba: | Anglų |
Parašykite atsiliepimą apie „Sixteen Priority PAHs in Some Coffee Brands“
