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

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Title: Impact of cooking style and oil on semi-volatile and intermediate volatility organic compound emissions from Chinese domestic cooking.
Authors: Kai Song1,2, Song Guo1,2 songguo@pku.edu.cn, Yuanzheng Gong1, Daqi Lv1, Yuan Zhang1, Zichao Wan1, Tianyu Li1,3, Wenfei Zhu1, Hui Wang1, Ying Yu1, Rui Tan1, Ruizhe Shen1, Sihua Lu1, Shuangde Li3, Yunfa Chen3, Min Hu1,2
Source: Atmospheric Chemistry & Physics Discussions. 5/11/2022, p1-29. 29p.
Database: Environment Complete
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An: 156853296
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  Data: Impact of cooking style and oil on semi-volatile and intermediate volatility organic compound emissions from Chinese domestic cooking.
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  Data: <searchLink fieldCode="JN" term="%22Atmospheric+Chemistry+%26+Physics+Discussions%22">Atmospheric Chemistry & Physics Discussions</searchLink>. 5/11/2022, p1-29. 29p.
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        Value: 10.5194/acp-2022-320
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      – Code: eng
        Text: English
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        PageCount: 29
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      – TitleFull: Impact of cooking style and oil on semi-volatile and intermediate volatility organic compound emissions from Chinese domestic cooking.
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            – D: 11
              M: 05
              Text: 5/11/2022
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