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

18 Citations (Scopus)

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Food Science

Pharmacology, Toxicology and Pharmaceutical Science