Techniques for Predicting Exposures to Polycyclic Aromatic Hydrocarbons (PAHs) Emitted from Cooking Processes for Cooking Workers-Reference-Cited by-同舟云学术

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Techniques for Predicting Exposures to Polycyclic Aromatic Hydrocarbons (PAHs) Emitted from Cooking Processes for Cooking Workers

Published:2019 Issue:2 Volume:19 Page:307-317
ISSN:1680-8584
Container-title:Aerosol and Air Quality Research
language:
Short-container-title:Aerosol Air Qual. Res.

Author:

Chen Chun-Yu,Kuo Yu-Chieh,Wang Shih-Min,Wu Kua-Rong,Chen Yu-Cheng,Tsai Perng-Jy

Publisher

Taiwan Association for Aerosol Research

Subject

Pollution,Environmental Chemistry

Link

http://www.aaqr.org/article/download?articleId=1475&path=/files/article/6877/8_AAQR-18-09-OA-0346_307-317.pdf

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1. Influence of Time–Activity Patterns on Indoor Air Quality in Italian Restaurant Kitchens;Atmosphere;2024-08-15

2. Impact of vegetarian and vegan cooking on indoor air quality;Applied Spectroscopy Reviews;2024-06-05

3. Predicting personal PAH exposure using high dimensional questionnaire and wristband data;Journal of Exposure Science & Environmental Epidemiology;2024-01-05

4. Formation, migration, derivation, and generation mechanism of polycyclic aromatic hydrocarbons during frying;Food Chemistry;2023-11

5. Impact of cooking style and oil on semi-volatile and intermediate volatility organic compound emissions from Chinese domestic cooking;Atmospheric Chemistry and Physics;2022-08-02

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