Exposures and Emissions in Coffee Roasting Facilities and Cafés: Diacetyl, 2,3-Pentanedione, and Other Volatile Organic Compounds-Reference-Cited by-同舟云学术

Exposures and Emissions in Coffee Roasting Facilities and Cafés: Diacetyl, 2,3-Pentanedione, and Other Volatile Organic Compounds

Published:2020-09-18 Issue: Volume:8 Page:
ISSN:2296-2565
Container-title:Frontiers in Public Health
language:
Short-container-title:Front. Public Health

Author:

LeBouf Ryan F.,Blackley Brie Hawley,Fortner Alyson R.,Stanton Marcia,Martin Stephen B.,Groth Caroline P.,McClelland Tia L.,Duling Matthew G.,Burns Dru A.,Ranpara Anand,Edwards Nicole,Fedan Kathleen B.,Bailey Rachel L.,Cummings Kristin J.,Nett Randall J.,Cox-Ganser Jean M.,Virji M. Abbas

Publisher

Frontiers Media SA

Subject

Public Health, Environmental and Occupational Health

Reference56 articles.

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2. Coffee: World Market and Trade 2019/20202019

3. 2016 Annual Survey of Manufacturers2016

4. 2016 Statistics of U.S. Businesses (SUSB) Annual Data Tables by Establishment Industry2016

5. Carbon monoxide from domestic coffee roasting: a case report;Raffel;Ann Intern Med.,2013

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