研究者らは、高温で調理された食品に生成される可能性がある多環芳香族炭化水素（PAH）を検査する手法を改良しました。
ソウル科学技術大学校の食品工学・バイオテクノロジー学科による2025年の研究では、複数の食品群に対してQuEChERS（ケッチャー）法を用いた検査が行われました。イ・ジョング教授率いるチームは8種類の特定のPAHを測定し、その含有量が最も高かったのは大豆油で、次いで鴨肉、キャノーラ油の順となりました。
食品中の発がん性化学物質を検出する手法を改良
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