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Model Predictions of Occupational Exposures to Diacetyl and 2,3-Pentanedione Emitted From Roasted Whole Bean and Ground Coffee: Influence of Roast Level and Physical Form on Specific Emission Rates
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R. LeBouf
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Alyson R. Fortner
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Dru A. Burns
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Anand Ranpara
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Elizabeth Fernandez
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