Cargando…
Risk assessment of personal exposure to polycyclic aromatic hydrocarbons and aldehydes in three commercial cooking workplaces
Cooking-related emissions are associated with environmental pollution and adverse health effects. Of the various chemical species emitted during cooking, polycyclic aromatic hydrocarbons (PAHs) and aldehydes are two chemical species with carcinogenic or tumor promoting characteristics. Although PAH...
| Autores principales: | , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Nature Publishing Group UK
2019
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6367358/ https://www.ncbi.nlm.nih.gov/pubmed/30733493 http://dx.doi.org/10.1038/s41598-018-38082-5 |