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浏览/检索结果: 共4条，第1-4条 帮助 已选(0)清除 条数/页：5101520253035404550556065707580859095100   排序方式：请选择发表日期升序发表日期降序提交时间升序提交时间降序题名升序题名降序作者升序作者降序 Characterizations of PM2.5-bound organic compounds and associated potential cancer risks on cooking emissions from dominated types of commercial restaurants in northwestern China 期刊论文 CHEMOSPHERE, 2020, 卷号: 261, 页码: 9 作者:  Xu, Hongmei;  Ta, Weiyuan;  Yang, Lin;  Feng, Rong;  He, Kailai 收藏  |  浏览/下载：79/0  |  提交时间：2020/12/30 Cooking emission  PM2.5  Organic markers  Carcinogenic risk  Commercial restaurants   Characteristics of polycyclic aromatic hydrocarbons in PM2.5 emitted from different cooking activities in China 期刊论文 ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH, 2018, 卷号: 25, 期号: 5, 页码: 4750-4760 作者:  Ho, Steven Sai Hang;  Cao, Jun-Ji;  Wang, Ge-Hui;  Wang, Xian-Xiang;  Zhao, Xiao-Qing 收藏  |  浏览/下载：33/0  |  提交时间：2018/09/26 Pahs  Pm2.5  Cooking Fumes  Diagnostic Ratios   Application of pretreatment methods on agricultural products prior to frying: a review 期刊论文 JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2018, 卷号: 98, 期号: 2, 页码: 456-466 作者:  Oladejo, Ayobami Olayemi[1];  Ma, Haile[2];  Qu, Wenjuan[3];  Zhou, Cunshan[4];  Wu, Bengang[5] 收藏  |  浏览/下载：2/0  |  提交时间：2019/12/24 frying  pretreatments  oil uptake  quality   Oil Uptake by Potato Chips or French Fries: A Review 期刊论文 EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2018, 卷号: 120, 期号: 10 作者:  Arslan, Muhammad[1];  Zou Xiaobo[2];  Shi, Jiyong[3];  Rakha, Allah[4];  Hu, Xuetao[5] 收藏  |  浏览/下载：19/0  |  提交时间：2019/12/24 frying methods  hydrocolloid coating  oil quality  oil uptake  uptake mechanism