| Issue Date | Title | Author(s) | Relation | scopus | WOS | Fulltext/Archive link |
|---|---|---|---|---|---|---|
| 2022 | Particulate matters, aldehydes, and polycyclic aromatic hydrocarbons produced from deep-frying emissions: comparisons of three cooking oils with distinct fatty acid profiles | Chiang, K. M.; Xiu, L. L.; Peng, C. Y.; Lung, S. C. C. ; Chen, Y. C.; Pan, W. H. | npj Science of Food 6(1), 28 |
