[HTML][HTML] Particle-bound reactive oxygen species in cooking emissions: Aging effects and cytotoxicity
L Lu, VYZ Ng, MZH Tan, NY Kasthuriarachchi… - Atmospheric …, 2024 - Elsevier
Oil-based cooking (such as stir-and deep-frying) are large sources of particulate unsaturated
fatty acids that can be further oxidized to form peroxidic products, a group of reactive oxygen …
fatty acids that can be further oxidized to form peroxidic products, a group of reactive oxygen …
Particle-bound reactive oxygen species in cooking emissions: Aging effects and cytotoxicity
L Lu, VYZ Ng, MZH Tan… - Atmospheric …, 2024 - ui.adsabs.harvard.edu
Oil-based cooking (such as stir-and deep-frying) are large sources of particulate unsaturated
fatty acids that can be further oxidized to form peroxidic products, a group of reactive oxygen …
fatty acids that can be further oxidized to form peroxidic products, a group of reactive oxygen …