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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2015
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| Materias: | |
| 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 |