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Particulate matters, aldehydes, and polycyclic aromatic hydrocarbons produced from deep-frying emissions: comparisons of three cooking oils with distinct fatty acid profiles

Food Science and Technology

Particulate matters, aldehydes, and polycyclic aromatic hydrocarbons produced from deep-frying emissions: comparisons of three cooking oils with distinct fatty acid profiles

K. Chiang, L. Xiu, et al.

This groundbreaking study by Kuang-Mao Chiang and colleagues delves into the emissions generated from deep-frying foods using different oils. Discover how palm oil stands out with its high levels of particulate matter and PAHs, while soybean oil is a major contributor to gaseous aldehydes, and olive oil emerges as the least toxic option.

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