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For EA-group, the richness of bacterial and fungal community was increased and then decreased with prolonging fermentation time
The third oxygen atom detaches easily and oxidizes pollutants, including phenol gases from cigarette smoke and complex organic compounds from fire damage
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10.1136/tobaccocontrol-2018-054413 Summary Keywords heated tobacco products, emissions, harm reduction, risk assessment, tobacco smoke Citation Mallock N, Pieper E, Hutzler C, Henkler-Stephani F and Luch A (2019) Heated Tobacco Products: A Review of Current Knowledge and Initial Assessments
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