Publication | Closed Access

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

Environmental ChemistryEngineeringEnvironmental EngineeringAir QualityCase StudyVolatile Organic CompoundsEnvironmental ToxicologyAir PollutionPolycyclic Aromatic HydrocarbonVolatile ElementChemical EmissionPersistent Organic Pollutant