Characterization of naturally occurring airborne diacetyl concentrations associated with the preparation and consumption of unflavored coffee

Diacetyl, a suspected cause of respiratory disorders in some food and flavorings manufacturing workers, is also a natural component of roasted coffee. We characterized diacetyl exposures that would plausibly occur in a small coffee shop during the preparation and consumption of unflavored coffee. Pe...

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Detalles Bibliográficos
Autores principales: Pierce, Jennifer S., Abelmann, Anders, Lotter, Jason T., Comerford, Chris, Keeton, Kara, Finley, Brent L.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5598504/
https://www.ncbi.nlm.nih.gov/pubmed/28962462
http://dx.doi.org/10.1016/j.toxrep.2015.08.006

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5598504/
https://www.ncbi.nlm.nih.gov/pubmed/28962462
http://dx.doi.org/10.1016/j.toxrep.2015.08.006

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