Particulate matters, aldehydes, and polycyclic aromatic hydrocarbons produced from deep-frying emissions: comparisons of three cooking oils with distinct fatty acid profiles

Please use this identifier to cite or link to this item: http://ir.sinica.edu.tw/handle/201000000A/84719

Title:	Particulate matters, aldehydes, and polycyclic aromatic hydrocarbons produced from deep-frying emissions: comparisons of three cooking oils with distinct fatty acid profiles
Authors:	Chiang, K. M. Xiu, L. L. Peng, C. Y. Lung, S. C. C. Chen, Y. C. Pan, W. H.
Issue Date:	2022-06
Relation:	npj Science of Food 6(1), 28
URI:	http://ir.sinica.edu.tw/handle/201000000A/84719
ISSN:	http://gateway.isiknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=Drexel&SrcApp=hagerty_opac&KeyRecord=2396-8370&DestApp=JCR&RQ=IF_CAT_BOXPLOT
URL:	http://dx.doi.org/10.1038/s41538-022-00143-5
Appears in Collections:	生物醫學科學研究所

Show full item record

checked on Jun 8, 2025

Check