Cocoa beans of different origins and varieties and their derived products contamination with polycyclic aromatic hydrocarbons

M. Ciecierska2020-05-142020-05-142020Food Chemistry 317 (2020) 126408http://hdl.handle.net/123456789/7753enPAHscocoa beansdifferent varietiesderived productsroastingHPLC-FLD/DADGC/MSCocoa beans of different origins and varieties and their derived products contamination with polycyclic aromatic hydrocarbonsArticle