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    Reduction of the polycyclic aromatic hydrocarbon (PAH) content of charcoal smoke during grilling by charcoal preparation using high carbonisation and a preheating step

    Reduction of the polycyclic aromatic hydrocarbon (PAH) content of charcoal smoke during grilling by charcoal preparation using high carbonisation and a preheating step by Chaemsai, Suriyapong, Kunanopparat, Thiranan, Srichumpuang, Jidapa, Nopharatana, Montira, Tangduangdee, Chairath, Siriwattanayotin, Suwit

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