The effect of frying process on the emission of the volatile organic compounds and monocyclic aromatic group (BTEX)-Reference-Cited by-同舟云学术

The effect of frying process on the emission of the volatile organic compounds and monocyclic aromatic group (BTEX)

Published:2021-07-21 Issue: Volume: Page:1-14
ISSN:0306-7319
Container-title:International Journal of Environmental Analytical Chemistry
language:en
Short-container-title:International Journal of Environmental Analytical Chemistry

Author:

Atamaleki Ali¹,Motesaddi Zarandi Saeed²^ORCID,Massoudinejad Mohamadreza²^ORCID,Samimi Kazem³,Fakhri Yadolah⁴^ORCID,Ghorbanian Mahdi⁵,Mousavi Khaneghah Amin⁶^ORCID

Affiliation:

1. Student Research Committee, School of Public Health and Safety, Shahid Beheshti University of Medical Sciences, Tehran, Iran

2. Department of Environmental Health EngineeringSchool of Public Health and Safety, Shahid Beheshti University of Medical Sciences, Tehran, Iran

3. Department of Occupational Health Engineering, School of Public Health and Safety, Shahid Beheshti University of Medical Sciences, Tehran, Iran

4. Food Health Research Center, Hormozgan University of Medical Sciences, Bandar Abbas, Iran

5. School of Public Health, North Khorasan University of Medical Sciences, Bojnurd, Iran

6. Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Brazil

Funder

Shahid Beheshti University of Medical Sciences

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Pollution,Soil Science,Waste Management and Disposal,Water Science and Technology,Environmental Chemistry,Analytical Chemistry

Link

https://www.tandfonline.com/doi/pdf/10.1080/03067319.2021.1950148

Reference73 articles.

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2. X. Huang, et al. Environ. Sci. Pollut. Res. 27, 490 (2020).

3. W.X.Y.S. Jian-wu , et al. Measurement of VOCs Emissions from Cooking in Shenyang City(Tongfang Knowledge Network Technology, Shenyang Liaoning, 2011).

4. The emission characteristics of hydrocarbon from Chinese cooking under smoke control

5. D.C. Zhang, et al. 211, (2019).

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