Fingerprinting the emissions of volatile organic compounds emitted from the cooking of oils, herbs, and spices

Kumar, Ashish orcid.org/0000-0003-0057-7574, O'Leary, Catherine, Winkless, Ruth et al. (6 more authors) (2024) Fingerprinting the emissions of volatile organic compounds emitted from the cooking of oils, herbs, and spices. Environmental Science: Processes and Impacts. ISSN 2050-7895

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Item Type: Article
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Publisher Copyright: © 2025 The Royal Society of Chemistry.

Dates:
  • Published (online): 23 December 2024
  • Accepted: 20 December 2024
Institution: The University of York
Academic Units: The University of York > Faculty of Sciences (York) > Chemistry (York)
The University of York > Faculty of Sciences (York) > Mathematics (York)
The University of York > Faculty of Sciences (York) > Environment and Geography (York)
Funding Information:
Funder
Grant number
NATURAL ENVIRONMENT RESEARCH COUNCIL
NE/W002256/1
EPSRC
EP/T014474/1
Depositing User: Pure (York)
Date Deposited: 21 Jan 2025 18:18
Last Modified: 07 Mar 2025 13:00
Published Version: https://doi.org/10.1039/d4em00579a
Status: Published online
Refereed: Yes
Identification Number: 10.1039/d4em00579a
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Filename: d4em00579a.pdf

Description: Fingerprinting the emissions of volatile organic compounds emitted from the cooking of oils, herbs, and spices

Licence: CC-BY 2.5

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