Assessing Impacts of Additives on Particulate Matter and Volatile Organic Compounds Produced from the Grilling of Meat

Cooking fumes are an important source of volatile organic compounds (VOCs), particulate matter (PM), and carbonyl compounds. The additive is wildly applied in grilling meat for flavor improvement. However, the effects of additives on cooking fumes emissions, such as volatile organic compounds (VOCs)...

Descripción completa

Detalles Bibliográficos
Autores principales: Liu, Xingyun, Xing, Wei, Xu, Zhaoyang, Zhang, Xiaomin, Zhou, Hui, Cai, Kezhou, Xu, Baocai, Chen, Conggui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8953238/
https://www.ncbi.nlm.nih.gov/pubmed/35327256
http://dx.doi.org/10.3390/foods11060833

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8953238/
https://www.ncbi.nlm.nih.gov/pubmed/35327256
http://dx.doi.org/10.3390/foods11060833

Ejemplares similares