Relationship between Cholesterol and Oxidative Potential from Meat Cooking-Reference-Cited by-同舟云学术

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Relationship between Cholesterol and Oxidative Potential from Meat Cooking

Published:2018-10-31 Issue:5 Volume:34 Page:639-650
ISSN:1598-7132
Container-title:Journal of Korean Society for Atmospheric Environment
language:en
Short-container-title:KOSAE

Author:

Lee Yongmin,Kim Eunyoung,Ryu Chunho,Oh Sea-Ho,Joo Hungsoo,Bae Min-Suk

Funder

National Research Foundation of Korea

Publisher

Korean Society for Atmospheric Environment

Subject

Pollution,Environmental Science (miscellaneous),Environmental Chemistry,Environmental Engineering

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Wintertime Diurnal Variation in Absorption Coefficient of Brown Carbon Associated with the Molecular Marker of Levoglucosan;Applied Sciences;2024-05-13

2. Chemical Characteristics and Oxidation Potential of PM1.0 at a Suburban Location in Metropolitan Area;Journal of Korean Society for Atmospheric Environment;2022-06-30

3. Seasonal Oxidation Potential of Vehicle Emission using Tunnel Flow Coefficient;Journal of Korean Society for Atmospheric Environment;2022-04-30

4. Spatial Concentration of Carbon Components in Indoor PM2.5 of School Classrooms in a Large City of Korea;Applied Sciences;2021-08-09

5. Characterization and source identification of fine dust in Seoul elementary school classrooms;Journal of Hazardous Materials;2021-07

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