Determination of 16 European Priority Polycyclic Aromatic Hydrocarbons in Doner Kebab Varieties Cooked Under Different Heating Sources

Determination of 16 European Priority Polycyclic Aromatic Hydrocarbons in Doner Kebab Varieties Cooked Under Different Heating Sources

Doner kebab is a traditional Turkish meat product produced from lamb, beef or poultry meat seasoned with a blend of spices such as salt, black pepper, cumin, thyme and/or sauces. The aim of this study was to determine 16 EU priority polycyclic aromatic hydrocarbons (PAHs) in doner kebabs cooked unde...

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Bibliographic Details
Main Authors: Esra Akkaya, Hilal Colak, Hamparsun Hampikyan, Burcu Cakmak Sancar, Meryem Akhan, Ayse Seray Engin, Omer Cetin, Enver Baris Bingol
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Foods
Subjects:
polycyclic aromatic hydrocarbons
doner kebab
GC-MS
benzo[a]pyrene
PAH4
heating source
Online Access:https://www.mdpi.com/2304-8158/13/23/3725
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