Impact of cooking style and oil on semi-volatile and intermediate volatility organic compound emissions from Chinese domestic cooking.

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Bibliographic Details
Title:	Impact of cooking style and oil on semi-volatile and intermediate volatility organic compound emissions from Chinese domestic cooking.
Authors:	Kai Song^1,2, Song Guo^1,2 songguo@pku.edu.cn, Yuanzheng Gong¹, Daqi Lv¹, Yuan Zhang¹, Zichao Wan¹, Tianyu Li^1,3, Wenfei Zhu¹, Hui Wang¹, Ying Yu¹, Rui Tan¹, Ruizhe Shen¹, Sihua Lu¹, Shuangde Li³, Yunfa Chen³, Min Hu^1,2
Source:	Atmospheric Chemistry & Physics Discussions. 5/11/2022, p1-29. 29p.
Database:	Environment Complete

Description
ISSN:	16807367
DOI:	10.5194/acp-2022-320