3REY-SALGUEIRO L, GARCIA-FALCON M S, MARTINEZ- CARBALLO E, et al. Effects of toasting procedures on the levels of polycyclic aromatic hydrocarbons in toasted bread[J]. Food Chemistry, 2008, 108(2): 607-615.
4SIMCO P. Determination of polycyclic aromatic hydrocarbons in smoked meat products and smoke flavouring food additives[J]. Journal of Chromatography B, 2002, 770(1/2): 3-18.
5GRIMER G, JACOB J. Recommended method for a thin-layer-chromatographic screening method for the determination of benzo (α) pyrene in smoked food[J]. International Union of Pure and Applied Chemistry, 1987, 59(12): 1735-1738.
6MONTEL M C, TALON R, BERDAGUE J L, et al. Effects of starter cultures on the biochemical characteristics of French dry sausages[J]. Meat Science, 1993, 35: 229-240.
7HINRICHSEN L L, PEDERSON B. Relationship among flavor, volatile compounds, chemical changes, and microflora in Italian-typedrycured ham during processing[J]. Journal of Agricultural and Food Chemistry, 1995, 43(11): 2932-2940.
