Assessing the effect of reactive oxygen species and volatile organic compound profiles coming from certain types of Chinese cooking on the toxicity of human bronchial epithelial cells

Wang, Lina, Zhang, Linyuan, Ristovski, Zoran, Zheng, Xinran, Wang, Hongli, Li, Li, Gao, Jun, Salimi, Farhad, Gao, Yaqin, Jing, Shengao, Wang, Lin, Chen, Jianmin and Stevanovic, Svetlana 2020, Assessing the effect of reactive oxygen species and volatile organic compound profiles coming from certain types of Chinese cooking on the toxicity of human bronchial epithelial cells, Environmental science & technology, pp. 1-10, doi: 10.1021/acs.est.9b07553.

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Title Assessing the effect of reactive oxygen species and volatile organic compound profiles coming from certain types of Chinese cooking on the toxicity of human bronchial epithelial cells
Author(s) Wang, Lina
Zhang, Linyuan
Ristovski, Zoran
Zheng, Xinran
Wang, Hongli
Li, Li
Gao, Jun
Salimi, Farhad
Gao, Yaqin
Jing, Shengao
Wang, Lin
Chen, Jianmin
Stevanovic, SvetlanaORCID iD for Stevanovic, Svetlana orcid.org/0000-0002-9472-0169
Journal name Environmental science & technology
Start page 1
End page 10
Total pages 10
Publisher American Chemical Society
Place of publication Washington, D.C.
Publication date 2020
ISSN 0013-936X
1520-5851
Notes Article in Press
Language eng
DOI 10.1021/acs.est.9b07553
Indigenous content off
Field of Research MD Multidisciplinary
HERDC Research category C1 Refereed article in a scholarly journal
Persistent URL http://hdl.handle.net/10536/DRO/DU:30139863

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