Hamidi, E.N.; Hajeb, P.; Selamat, J.; Lee, S.Y.; Abdull Razis, A.F.
Bioaccessibility of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Meat: The Effects of Meat Doneness and Fat Content. Int. J. Environ. Res. Public Health 2022, 19, 736.
https://doi.org/10.3390/ijerph19020736
AMA Style
Hamidi EN, Hajeb P, Selamat J, Lee SY, Abdull Razis AF.
Bioaccessibility of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Meat: The Effects of Meat Doneness and Fat Content. International Journal of Environmental Research and Public Health. 2022; 19(2):736.
https://doi.org/10.3390/ijerph19020736
Chicago/Turabian Style
Hamidi, Elliyana Nadia, Parvaneh Hajeb, Jinap Selamat, Soo Yee Lee, and Ahmad Faizal Abdull Razis.
2022. "Bioaccessibility of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Meat: The Effects of Meat Doneness and Fat Content" International Journal of Environmental Research and Public Health 19, no. 2: 736.
https://doi.org/10.3390/ijerph19020736
APA Style
Hamidi, E. N., Hajeb, P., Selamat, J., Lee, S. Y., & Abdull Razis, A. F.
(2022). Bioaccessibility of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Meat: The Effects of Meat Doneness and Fat Content. International Journal of Environmental Research and Public Health, 19(2), 736.
https://doi.org/10.3390/ijerph19020736