Particulate matters, aldehydes, and polycyclic aromatic hydrocarbons produced from deep-frying emissions: comparisons of three cooking oils with distinct fatty acid profiles
- Kuang Mao Chiang
- , Lili Xiu
- , Chiung Yu Peng
- , Shih Chun Candice Lung
- , Yu Cheng Chen
- , Wen Harn Pan
Research output: Contribution to journal › Article › peer-review
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