Characteristics of PAHs from deep-frying and frying cooking fumes.
about
Characteristics of polycyclic aromatic hydrocarbons in PM2.5 emitted from different cooking activities in China.Impact of consumption of repeatedly heated cooking oils on the incidence of various cancers- A critical review.Polyaniline-coated cigarette filters as a solid-phase extraction sorbent for the extraction and enrichment of polycyclic aromatic hydrocarbon in water samples.
P2860
Characteristics of PAHs from deep-frying and frying cooking fumes.
description
2015 nî lūn-bûn
@nan
2015年の論文
@ja
2015年学术文章
@wuu
2015年学术文章
@zh
2015年学术文章
@zh-cn
2015年学术文章
@zh-hans
2015年学术文章
@zh-my
2015年学术文章
@zh-sg
2015年學術文章
@yue
2015年學術文章
@zh-hant
name
Characteristics of PAHs from deep-frying and frying cooking fumes.
@en
Characteristics of PAHs from deep-frying and frying cooking fumes.
@nl
type
label
Characteristics of PAHs from deep-frying and frying cooking fumes.
@en
Characteristics of PAHs from deep-frying and frying cooking fumes.
@nl
prefLabel
Characteristics of PAHs from deep-frying and frying cooking fumes.
@en
Characteristics of PAHs from deep-frying and frying cooking fumes.
@nl
P2093
P2860
P1476
Characteristics of PAHs from deep-frying and frying cooking fumes.
@en
P2093
P2860
P2888
P304
16110-16120
P356
10.1007/S11356-015-4837-4
P407
P577
2015-06-12T00:00:00Z