http://ir.sinica.edu.tw/handle/201000000A/84719| DC Field | Value | Language |
|---|---|---|
| dc.contributor | 生物醫學科學研究所 | - |
| dc.contributor | 環境變遷研究中心 | - |
| dc.contributor.author | Chiang, K. M. | - |
| dc.contributor.author | Xiu, L. L. | - |
| dc.contributor.author | Peng, C. Y. | - |
| dc.contributor.author | Lung, S. C. C. | - |
| dc.contributor.author | Chen, Y. C. | - |
| dc.contributor.author | Pan, W. H. | - |
| dc.date.accessioned | 2023-03-09T06:20:08Z | - |
| dc.date.available | 2023-03-09T06:20:08Z | - |
| dc.date.issued | 2022-06 | - |
| dc.identifier.issn | http://gateway.isiknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=Drexel&SrcApp=hagerty_opac&KeyRecord=2396-8370&DestApp=JCR&RQ=IF_CAT_BOXPLOT | - |
| dc.identifier.uri | http://ir.sinica.edu.tw/handle/201000000A/84719 | - |
| dc.description.sponsorship | 生物醫學科學研究所 | - |
| dc.description.sponsorship | 環境變遷研究中心 | - |
| dc.language.iso | en | - |
| dc.relation.ispartof | npj Science of Food 6(1), 28 | - |
| dc.title | Particulate matters, aldehydes, and polycyclic aromatic hydrocarbons produced from deep-frying emissions: comparisons of three cooking oils with distinct fatty acid profiles | - |
| dc.type | journal article | - |
| dc.identifier.url | http://dx.doi.org/10.1038/s41538-022-00143-5 | - |
| dc.description.note | 已出版;,[SCI],[SSCI];有審查制度;具代表性 | - |
| item.languageiso639-1 | en | - |
| item.fulltext | no fulltext | - |
| item.grantfulltext | none | - |
| item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
| item.openairetype | journal article | - |
| item.cerifentitytype | Publications | - |
| crisitem.author.dept | Research Center for Environmental Changes | - |
| crisitem.author.dept | Institute of Biomedical Sciences | - |
| crisitem.author.parentorg | Division of Mathematics and Physical Sciences | - |
| crisitem.author.parentorg | Division of Life Sciences | - |
| Appears in Collections: | 生物醫學科學研究所 | |
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