TBHQ and peanut skin inhibit accumulation of PAHs and oxygenated PAHs in peanuts during frying

Zhao, X; Wu, SM; Gong, GY; Li, G; Zhuang, L

Wu, SM (reprint author), Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, 800 Dongchuan Rd, Shanghai 200240, Peoples R China.

FOOD CONTROL, 2017; 75 ( ): 99

Abstract

The effects of tert-butylhydroquinone (TBHQ) and peanut skins on the concentrations of polycyclic aromatic hydrocarbons (PAHs) and oxygenated PAHs (OP......

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