Indoor terpene emissions from cooking with herbs and pepper and their secondary organic aerosol production potential

Cooking is widely recognized as an important source of indoor and outdoor particle and volatile organic compound emissions with potential deleterious effects on human health. Nevertheless, cooking emissions remain poorly characterized. Here the effect of herbs and pepper on cooking emissions was inv...

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Detalles Bibliográficos
Autores principales: Klein, Felix, Farren, Naomi J., Bozzetti, Carlo, Daellenbach, Kaspar R., Kilic, Dogushan, Kumar, Nivedita K., Pieber, Simone M., Slowik, Jay G., Tuthill, Rosemary N., Hamilton, Jacqueline F., Baltensperger, Urs, Prévôt, André S. H., El Haddad, Imad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5103204/
https://www.ncbi.nlm.nih.gov/pubmed/27830718
http://dx.doi.org/10.1038/srep36623

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5103204/
https://www.ncbi.nlm.nih.gov/pubmed/27830718
http://dx.doi.org/10.1038/srep36623

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