Emission of BTEX compounds from the frying process: Quantification, environmental effects, and probabilistic health risk assessment

Author:

Atamaleki AliORCID,Motesaddi Zarandi SaeedORCID,Massoudinejad MohamadrezaORCID,Esrafili Ali,Mousavi Khaneghah Amin

Publisher

Elsevier BV

Subject

General Environmental Science,Biochemistry

Reference74 articles.

1. BTEX indoor air characteristic values in rural areas of Jordan: heaters and health risk assessment consequences in winter season;Alsbou;Environ. Pollut.,2020

2. Volatile organic compounds emitted by the stacks of restaurants;Alves;Air Q. Atmos. Health,2015

3. Source Characterization and Risk Assessment of Occupational Exposure to Volatile Organic Compounds (VOCs) in a Barbecue Restaurant;Arı,2020

4. The effect of frying process on the emission of the volatile organic compounds and monocyclic aromatic group (BTEX);Atamaleki;Int. J. Environ. Anal. Chem.,2021

5. A Systematic Review and Meta-Analysis to Investigate the Correlation Vegetable Irrigation with Wastewater and Concentration of Potentially Toxic Elements (PTES): a Case Study of Spinach (Spinacia Oleracea) and Radish (Raphanus Raphanistrum Subsp. Sativus);Atamaleki,2020

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