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多环芳烃具有疏水性、生物难降解性和致癌性、致畸性、致突变性,可通过多种途径污染食物。本文就国内外食品中多环芳烃研究现状作一简要综述,对其在食品中的污染情况、毒理学特征、分析方法、风险评估、膳食暴露及其控制措施等进行了探讨。
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基本信息:
DOI:10.19813/j.cnki.weishengyanjiu.2015.01.040
中图分类号:R114
引用信息:
[1]曹梦思,王君,张立实,等.食品中多环芳烃的研究现状[J].卫生研究,2015,44(01):151-157.DOI:10.19813/j.cnki.weishengyanjiu.2015.01.040.
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2014
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2015-01-30
2015-01-30