NDLI: Emissions of volatile organic compounds (VOCs) from cooking and their speciation: A case study for Shanghai with implications for China

Content Provider	Scilit
Author	Wang, Hongli Xiang, Zhiyuan Wang, Lina Jing, Shengao Lou, Shengrong Tao, Shikang Liu, Jing Yu, Mingzhou Li, Li Chen, Ying Wiedensohler, Alfred Chen, Changhong
Copyright Year	2017
Description	Journal: Science of the Total Environment
Related Links	https://eprints.lancs.ac.uk/id/eprint/88341/2/20170809_Manuscript.pdf
Ending Page	1309
Page Count	10
Starting Page	1300
ISSN	00489697
DOI	10.1016/j.scitotenv.2017.10.098
Journal	Science of the Total Environment
Volume Number	621
Language	English
Publisher	Elsevier BV
Publisher Date	2018-04-01
Access Restriction	Open
Subject Keyword	Journal: Science of the Total Environment Environmental Engineering Environmental Sciences Cooking Emissions Volatile Organic Compounds Emission Inventory and Factor Environmental Kuznets Curve Restaurant Scales
Content Type	Text
Resource Type	Article
Subject	Environmental Chemistry Waste Management and Disposal Pollution Environmental Engineering

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Emissions of volatile organic compounds (VOCs) from cooking and their speciation: A case study for Shanghai with implications for China