HIGHLIGHTS
- who: Ge Zhang et al. from the School of Civil and Resource Engineering, University of Science and Technology Beijing, Beijing, China have published the research work: The Content and Emission form of Volatile Organic Compounds from Cooking Oils: A Gas Chromatography-Mass Spectrometry (GC-MS) Analysis, in the Journal: (JOURNAL)
- what: Compared to just analyzing the composition of oil fumes in previous studies, this study provides more valuable guidance for the VOC diffusion and health concern prediction of oil fumes.
- future: Food components may have varied effects during different cooking techniques thus further . . .
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