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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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Bibliographic Details
Title: Impact of cooking style and oil on semi-volatile and intermediate volatility organic compound emissions from Chinese domestic cooking.
Authors: Song, Kai1,2 (AUTHOR), Guo, Song1,2 (AUTHOR) songguo@pku.edu.cn, Gong, Yuanzheng2 (AUTHOR), Lv, Daqi2 (AUTHOR), Zhang, Yuan2,3 (AUTHOR), Wan, Zichao2 (AUTHOR), Li, Tianyu2 (AUTHOR), Zhu, Wenfei2 (AUTHOR), Wang, Hui2 (AUTHOR), Yu, Ying2 (AUTHOR), Tan, Rui2 (AUTHOR), Shen, Ruizhe2 (AUTHOR), Lu, Sihua2 (AUTHOR), Li, Shuangde4 (AUTHOR), Chen, Yunfa4 (AUTHOR), Hu, Min1,2 (AUTHOR)
Source: Atmospheric Chemistry & Physics. 2022, Vol. 22 Issue 15, p9827-9841. 15p.
Database: Environment Complete
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Description
ISSN:16807316
DOI:10.5194/acp-22-9827-2022