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Description
We considered whether flavor and puffing time affect the emission of five groups of chemical compounds present in tobacco smoke: nicotine, fine particle fractions, including nanoparticles or ultrafine particles (PM 0.1 or UFPs, particulate matter of aerodynamic diameter less than 100 nm) and fine particles (PM 2.5 , particulate matter of aerodynamic diameter less than 2.5 m), particle number concentration (PNC, particle size range from 0.02 to 1 m), carbonyls, VOCs, and trace elements
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"Seasonal Progression and Agronomic Impact ofTobacco streak viruson Soybean in Wisconsin"
