Cite
HARVARD Citation
Karşı, M. et al. (2023). Levels, Dietary Exposure, and Health Risk Estimation of Polycyclic Aromatic Hydrocarbons in Bread Baked with Different Oven and Fuel Types. Polycyclic aromatic compounds. pp. 811-825. [Online].
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Karşı, M. et al. (2023). Levels, Dietary Exposure, and Health Risk Estimation of Polycyclic Aromatic Hydrocarbons in Bread Baked with Different Oven and Fuel Types. Polycyclic aromatic compounds. pp. 811-825. [Online].