http://ir.sinica.edu.tw/handle/201000000A/84719
題名: | Particulate matters, aldehydes, and polycyclic aromatic hydrocarbons produced from deep-frying emissions: comparisons of three cooking oils with distinct fatty acid profiles | 作者: | Chiang, K. M. Xiu, L. L. Peng, C. Y. Lung, S. C. C. Chen, Y. C. Pan, W. H. |
公開日期: | 2022-06 | 關聯: | npj Science of Food 6(1), 28 | URI: | http://ir.sinica.edu.tw/handle/201000000A/84719 | ISSN: | http://gateway.isiknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=Drexel&SrcApp=hagerty_opac&KeyRecord=2396-8370&DestApp=JCR&RQ=IF_CAT_BOXPLOT | URL: | http://dx.doi.org/10.1038/s41538-022-00143-5 |
顯示於: | 生物醫學科學研究所 |
在 IR 系統中的文件,除了特別指名其著作權條款之外,均受到著作權保護,並且保留所有的權利。