NOITUBTIM, M.; WANGSIRIKUL, P.; HILAE, A. Factors and reduction strategies of Polycyclic Aromatic Hydrocarbons (PAHs) Formation in Charcoal-Grilled Food Products. Pridiyathorn Science Journal, Narathiwat, Thailand, v. 2, n. 1, p. 44–58, 2023. Disponível em: https://li04.tci-thaijo.org/index.php/psj/article/view/1155. Acesso em: 13 mar. 2025.