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Characterizations of PM2.5-bound organic compounds and associated potential cancer risks on cooking emissions from dominated types of commercial restaurants in northwestern China

EngineeringAir QualityFood ContaminantFood ToxicologyEnvironmental ChemistryEnvironmental HealthToxicologyPolycyclic Aromatic HydrocarbonChemical EmissionPersistent Organic PollutantHealth SciencesNorthwestern ChinaCommercial RestaurantsPm2.5-bound Organic CompoundsFood SafetyEnvironmental EngineeringChemical ContaminantsEnvironmental ToxicologyAir Pollution