title: Polycyclic aromatic hydrocarbons in common Japanese foods. I. Broiled fish, roasted barley, shoyu, and caramel.
mesh_terms: D000818:Animals; D002273:Carcinogens / Q000032:analysis*; D002845:Chromatography; D003296:Cooking; D002523:Edible Grain / Q000032:analysis; D005399:Fishes / Q000032:analysis; D005504:Food Analysis; D006801:Humans; D006838:Hydrocarbons / Q000032:analysis*; D007564:Japan; D011083:Polycyclic Compounds / Q000032:analysis; D013025:Glycine max; D013274:Stomach Neoplasms / Q000209:etiology
chemical_list: D002273:Carcinogens; D006838:Hydrocarbons; D011083:Polycyclic Compounds