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Particulate matters, aldehydes, and polycyclic aromatic hydrocarbons produced from deep-frying emissions: comparisons of three cooking oils with distinct fatty acid profiles by Kuang-Mao Chiang, Lili Xiu, Chiung-Yu Peng, Shih-Chun Candice Lung, Yu-Cheng Chen, Wen-Harn Pan
Published 2022-06-01
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