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Issue Date | Title | Author(s) | Relation | scopus | WOS | Fulltext/Archive link | |
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1 | 2022 | Particulate matters, aldehydes, and polycyclic aromatic hydrocarbons produced from deep-frying emissions: comparisons of three cooking oils with distinct fatty acid profiles | Chiang, K. M.; Xiu, L. L.; Peng, C. Y.; Lung, S. C. C. ; Chen, Y. C.; Pan, W. H. | npj Science of Food 6(1), 28 |