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Characterization of naturally occurring airborne diacetyl concentrations associated with the preparation and consumption of unflavored coffee
Diacetyl, a suspected cause of respiratory disorders in some food and flavorings manufacturing workers, is also a natural component of roasted coffee. We characterized diacetyl exposures that would plausibly occur in a small coffee shop during the preparation and consumption of unflavored coffee. Pe...
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| Publicado no: | Toxicol Rep |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2015
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5598504/ https://ncbi.nlm.nih.gov/pubmed/28962462 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.toxrep.2015.08.006 |
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