{"image_url":null,"url":"https://uneyama.hatenadiary.jp/entry/20150205/p3","type":"rich","description":"\u30d5\u30e9\u30a4\u3001\u30b0\u30ea\u30eb\u3001\u30d0\u30fc\u30d9\u30ad\u30e5\u30fc\u3001\u30c8\u30fc\u30b9\u30c8\u3001\u30ed\u30fc\u30b9\u30c8\u306e\u5f71\u97ff\u3092\u77e5\u308b\u305f\u3081\u306e\u3001\u5bb6\u5ead\u3067\u8abf\u7406\u3057\u305f\u98df\u54c1\u306ePAH\u751f\u6210\u8abf\u67fb Investigation into the formation of PAHs in foods prepared in the home to determine the effects of frying, grilling, barbecuing, toasting and roasting Martin Rose et al., Food and Chemical Toxicology Volume 78, (April 2015) Pages 1-9 \u98df\u54c1\u306e\u8abf\u7406\u306b\u3088\u308b27\u306ePAH\u2026","version":"1.0","provider_name":"Hatena Blog","html":"<iframe src=\"https://hatenablog-parts.com/embed?url=https%3A%2F%2Funeyama.hatenadiary.jp%2Fentry%2F20150205%2Fp3\" title=\"\u8ad6\u6587 Food and Chemical Toxicology\u304b\u3089 - \u98df\u54c1\u5b89\u5168\u60c5\u5831blog\u904e\u53bb\u8a18\u4e8b\" class=\"embed-card embed-blogcard\" scrolling=\"no\" frameborder=\"0\" style=\"display: block; width: 100%; height: 190px; max-width: 500px; margin: 10px 0px;\"></iframe>","blog_url":"https://uneyama.hatenadiary.jp/","published":"2015-02-05 00:00:02","width":"100%","provider_url":"https://hatena.blog","author_name":"uneyama","height":"190","title":"\u8ad6\u6587 Food and Chemical Toxicology\u304b\u3089","author_url":"https://blog.hatena.ne.jp/uneyama/","categories":["\u8ad6\u6587"],"blog_title":"\u98df\u54c1\u5b89\u5168\u60c5\u5831blog\u904e\u53bb\u8a18\u4e8b"}