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Sampaio, G.R., Guizellini, G.M., Da Silva, S.A., De Almeida, A.P., Pinaffi-Langley, A.C.C., et al. (2021) Polycyclic Aromatic Hydrocarbons in Foods: Biological Effects, Legislation, Occurrence, Analytical Methods, and Strategies to Reduce Their Formation. International Journal of Molecular Sciences, 22, Article No. 6010.
https://doi.org/10.3390/ijms22116010

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