HIGHLIGHTS
- who: Minghui Cheng and collaborators from the Hunan, China Xiangya School of Public Health, Central South University, Changsha, China have published the research work: Contamination and Health Risk Assessment of Polycyclic Aromatic Hydrocarbons in Seasoning Flour Products in Hunan, China, in the Journal: (JOURNAL)
- what: In this study, the concentration of 16 USEPA priority PAHs in seasoning flour products widely circulated in Hunan Province were detected, and the consumption of seasoning flour products among local residents was investigated. The analysis showed that the median values of BaP in soggy, chewy, and crisp samples were 0 . . .
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